thai massaman pumpkin curry
How to make thai massaman pumpkin curry recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons vegetable oil
2 tablespoons Thai massaman curry paste
6 shallots, thinly sliced
8 cm (3 inch) length of trimmed lemongrass stalk, finely chopped
6 green cardamom pods
2 teaspoons black mustard seeds
800 g (1¾ lb) pumpkin flesh, peeled, deseeded and cut into 1 cm (½ inch) cubes
200 ml (7 fl oz) hot vegetable stock
400 ml (14 fl oz) can coconut milk
juice of 1 lime
To garnish
small handful of Thai basil leaves or mint leaves
red chilli slivers
To serve (optional)
lime wedges
steamed jasmine rice
Method:
Heat the oil in a heavy-based saucepan, add the curry paste, shallots, lemongrass, cardamom and mustard seeds and fry over a medium heat for 1–2 minutes until fragrant.
Add the peeled and deseeded pumpkin and pour over the stock and coconut milk. Bring to a simmer, then cook for 10–12 minutes or until the pumpkin is tender.
Remove from the heat and stir in the lime juice. Ladle into warm bowls, scatter with Thai basil or mint leaves and red chilli slivers. Serve with lime wedges for squeezing over and steamed jasmine rice, if liked.
For spicy roast Thai massaman vegetables, cut 500 g (1 lb) peeled and deseeded pumpkin, 2 cored and deseeded red peppers and 1 large aubergine into 2 cm (¾ inch) cubes and place in an ovenproof dish.
Mix together 2 tablespoons Thai massaman curry paste and 200 ml (7 fl oz) canned coconut milk in a bowl. Pour the mixture over the vegetables, toss to mix well and season with salt.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes or until tender. Scatter with a small handful of Thai basil or mint leaves and serve with steamed rice. Total cooking time 30 minutes.
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