Have you ever disliked eating something in your childhood but ended up liking it now? There are so many things like that in my case. Bitter gourd, Chinese broccoli, winter melon and so many other veggies used to be in my hate-list, but now they are what I enjoy eating very much. Pumpkin was one of the veggies I never liked as a kid. I remember back at home in Thailand, people liked to add cubes of pumpkin in chicken or beef curry. I used to leave it on the side of my plate after I finished the whole thing.
I don’t know when did I understand that the soft texture and the sweetness in pumpkin gives nice compliment to the savory spicy curry, that part of it melt into the curry sauce, and that the delightful yellow cubes make the curry look luxurious.
Here is a simple curry I made in about 20 minutes. It’s a joy to smell the aroma of herbs fumed up the pot as Thai red curry paste bubbles away in coconut cream. You can try this dish with chicken, fish or any kind of meat. I used prawns. It’s humble and perfect, sweet, savory, spicy and fragrant.
Look how creamy it is! Serve it with a mountain of soft fluffy rice.
Thai Prawn and Pumpkin Curry
500 gm prawns- peeled and deveined
50 gm Thai red curry paste
3 cups coconut cream- divided
2 cups vegetable stock
Fish sauce to taste
Basil for garnishing
Heat 1 cup of coconut cream in the sauce pan over the medium heat until boiling furiously and the oil separating from the cream.
Add Thai curry paste and stir until smooth and fragrant.
This should take about 3 minutes.
Add 1 cup of coconut cream and 2 cups of vegetable stock. Stir and bring to boil, then add pumpkin and simmer for 15 minutes or until the pumpkin is cooked and soft.
Add prawns and let it cook for a minute or so or until they turn pink and curl up.
Add the rest of coconut cream and gently stir until the curry is mixed well. Season with fish sauce.
Add some fresh Thai basil, remove from the heat and serve with some cooked rice.
It’s super easy, right? Try it and let me know how you like it 🙂
Tes (follow more recipes from me on twitter at @Testerfly)