THAI PUMPKIN AND SWEET POTATO RED CURRY
Savinder Lal | Human Resources Director | Portland Embassy Suites
During Lent I really was craving some good Thai curry, so I decided to use what I had in the kitchen pantry and made this dish. It came out great and better than a meat version of the dish.
Ingredients
1.Preheat oven to 425°F, set one oven rack to the lowest position possible and the other to the middle. 2.Wash and peel pumpkin and sweet potato. 3.Using a very sharp kitchen knife, cut and cube the sweet potato into 1" cubes. 4.Using a very sharp kitchen knife, cut and cube the pumpkin into 1/2" cubes. 5.Coat the pumpkin cubes in 1 tbsp avocado oil and place them onto the baking sheet. 6.Coat the sweet potato cubes in 1 tbsp avocado oil and place them onto the baking sheet. 7.Place the baking sheet with pumpkin on the lower rack and the sweet potato on the middle rack. 8.Roast for 20-25 minutes. Instructions .5 cup Steamed White Rice (to serve with) 1 tsp Cilantro (chopped to serve and garnish) 1 tbsp Thai Basil (chopped to serve and garnish) 2 tbsp Avocado Oil 2 oz Mae Ploy Red Curry Paste 2 tbsp Sesame Seed Oil 1.5 cup Aroy-D Coconut Milk .5 cup Water 7 oz Pumpkin (cubed and roasted) 4 oz Sweet Potato (cubed and roasted) 1.5 tsp Palm Sugar (white sugar ok if not available)
9.Remove baking sheets and set aside. 10.In a medium-sized Dutch oven, add sesame seed oil and heat up. 11.Add the Red Thai Curry paste and fry the paste in the oil, mashing, thinning, and spreading it out. 12.Add the coconut milk and water, ensuring the curry paste is well mixed. 13.Add the sweet potato and pumpkin cubes; cook until the pumpkin and sweet potato are tender. 14.Add palm sugar (or white sugar), stir well, taste, and season as needed. 15.In a bowl, add .5 cup rice, 1.5 cups red curry, and add cilantro and Thai basil. 16.Enjoy hot and eat with a spoon, not a fork.
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