Chef Sushant Parab, Sous Chef, Hotel Sahara Star whips up a super delicious summer recipe –Thai Pumpkin curry that keeps you cool and is super yum. Try it!
THAI PUMPKIN CURRY
INGREDIENTS:-
Yellow Thai Curry Paste – 30 Gms
White Onion – 10 Gms
Garlic Cloves – 10 Gms
Fresh Ginger – 5 Gms
Pumpkin Puree – 110 Gms
Coconut Milk – 80 Gms
Thai Veg Stock – 50 Ml
Lime Zest – 4 Gms
Lemongrass – 1 Stalk
Corriander Stems – 10 Gms
Salt – 15 Gms
Pepper – 10 Gms
Tofu – 15 Gms
Red Currant – 2-3 Pcs
White Sesame Seeds – 4 Gms
Mushroom – 2 Pieces
Hijiki – 3 Gms
Micro Greens – 1 Gms
METHOD:-
1) Heat the oil in a large pan or wok. Add the onion, garlic and ginger and fry for 4-5 minutes. Add the curry paste, pumpkin puree and all the veggies. Fry gently for another 4-5 minutes.
2) Add the coconut milk, stock, lime zest and lemongrass.
3) Bring to the boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender, stirring every now and then. Season with to taste.
4) Add the chopped coriander leaves and garnish with edible flowers and micro greens.
5) Can accompany with Steam rice or Jasmine Rice.
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