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April 28, 2022

Thai Pumpkin curry

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Last Updated: 28-4-2022
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Chef Sushant Parab, Sous Chef, Hotel Sahara Star, Mumbai makes a simple but healthy vegetarian fare.

Get the healthy Recipe, perfect for summer !

Note : 10 gms = 2 tsp approx.

Ingredients :

   
Yellow Thai Curry Paste - 30 Gms
White Onion - 10 Gms
Garlic Cloves - 10 Gms
Fresh Ginger - 5 Gms
Pumpkin Puree - 110 Gms (100 gms is 8 tb sp approx)
Coconut Milk - 80 Gms
Thai Veg Stock - 50 Ml
Lime Zest - 4 Gms
Lemongrass - 1 Stalk
Coriander 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
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Method of Preparation:

1) Heat oil in a large pan or wok. Add 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 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) A good accompaniment for Steam rice or Jasmine Rice.

 
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