Earlier today, I made a ‘ in my dreams’ Christmas wish list just for fun. Well what do you do when you wake up at 5 am and can’t go back to sleep? Make Christmas lists – with which I am completely obsessed at this point in time.
I started out with the easy stuff like the book the Flavour Thesaurus
and a mandoline slicer
, then on to the slightly bigger stuff like a Canon EF 50mm f/1.8 II camera lens
, a stand mixer
in red and a private cooking session with Ottolenghi. Then I got on to the seriously big stuff like a week in Maldives. Yeap, it was an in my dreams list. Luckily my eldest woke up and put a stop to that because who knows what else I may have dreamt up.
Anyway one from one obsession to the next aka I am completely hooked on orange vegetables and fruit.
Remember when I told you that I was a bit obsessed with pumpkin? Which was pretty much straight after I revealed my love for butternut squash. Plus don’t get me started on mangoes, papayas, carrots, oranges, kumquats, sweet potatoes, lentils, etc.
Somewhere in the world there is probably a term for orange food obsessed people. But right here in my kitchen I am going to put it down to just having very good taste.
Since I am equally crazy about coconut it goes without saying that I intend to work my way through every single orange vegetable or fruit and somehow pair these with coconut. So introducing you here to this rather easy roasted pumpkin Thai red curry. Roasting the pumpkin makes it sweeter which works well with the Thai coconut sauce laced with lime. If you like more sauce on your curry then scale up the quantities of the liquids.
This can easily be an alternative Thankgsiving dish or vegetarian / vegan dish at Christmas (without the fish sauce). Your guests will thank you.
Pumpkin pancakes.
Pumpkin pie spice.
Curried pumpkin soup.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Roasted Pumpkin Thai Red Curry! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Roasted Pumpkin Thai Red Curry
Ingredients
- 1 kg of pumpkin peeled, deseeded and chopped into small pieces
- 2.5 tbps oil
- 2 spring onions scallion
- 1 tsp minced ginger
- 1 chilli chopped
- 2-3 tsp Thai red curry paste
- 400 ml coconut milk
- Pinch of dark brown sugar
- 1 tbsp fish sauce omit for vegans / vegetarians and add more lime juice
- 1 tbsp lime juice or to taste
- Salt
- Handful of basil or chopped coriander cilantro to top
Instructions
- Preheat oven to fan assisted 180C / 200C / 350F / gas 4.
- Toss the pumpkin pieces with 1.5 tbs oil and some salt and roast in oven for about 20 min or until roasted.
- Whilst the pumpkin is roasting make the Thai curry sauce.
- Heat remaining oil and add in the spring onions, ginger and chilli and fry for 1 min.
- Stir in the curry paste mix and fry for 30 sec until fragrant.
- Then pour in coconut milk and pinch of sugar, bring to boil and then lower and simmer for about 5 mins.
- Add in fish sauce, lime and taste and adjust seasoning.
- Add pumpkin to serving bowl, layer on Thai curry sauce and top with basil and chilli and serve.
Notes
Dan says
21/11/2013 at 11:46 amSounds delicious. Need to try it as long as the pumpkins are still in season.
Bintu says
21/11/2013 at 11:59 amHey Dan, You can try this with a lot of other vegetables as well.
Glamorous Glutton says
21/11/2013 at 1:51 pmI love you r Christmas wish list, you got me checking through the farms and houses available! The flavour thesaurus is a must. I got a copy for my birthday. Great pumpkin curry. GG
Bintu says
21/11/2013 at 1:55 pmGG, I have been dropping big hints to the OH. Let’s see…..
Sharon says
22/11/2013 at 2:30 amGirl…what a list! I don’t have one, but I do need a potato masher since something happened to mines. That is an absolute gorgeous pic! And, yes, the orange really makes it an appealing dish.
Bintu says
22/11/2013 at 8:59 amSharon, you should make a list anyway. Just for fun.
Akaleistar says
22/11/2013 at 2:58 amGreat Christmas list!
Bintu says
22/11/2013 at 8:58 amThanks Akaleistar
Zainab @ Blahnik Baker says
22/11/2013 at 3:00 amFirst off, I love your Christmas list!! I will add to that a nice Canon T3i camera. But I guess I will settle to making myself this delicious curry!!
Bintu says
22/11/2013 at 9:00 amHey Zainab, I hope Santa is listening to you.
Antionette Blake says
22/11/2013 at 3:20 amWake up at 5:00 am – bite your tongue. Unfortunately, hubby is up getting ready for work at 5 – I sleep in until 6. Hope you had a Thankful Thursday and thank you for sharing this wonderful recipe, may try it over the holidays.
Louisa Foti says
22/11/2013 at 10:17 amI love your fantasy christmas list! Might just have to pinch your idea and publish my own! And I LOVE your curry too, pumpkin and squash are fab in a curry aren’t they, particularly with Thai spices? I read GG’s recipe too yesterday and I’m sooooo going to have to make myself a curry once the littlies are in bed one night soon. I have a major hampering.
Robin Wilson says
08/12/2013 at 4:38 pmThat pic is as gorgeous as this recipe sounds delicious! I love your Christmas list posting too!