Pumpkin Panang Curry Food

THAI PANANG CURRY WITH VEGETABLES

Steps:

• If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
• To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
• Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
• Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
• Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

PUMPKIN PANANG CURRY

Steps:

• Clean the pumpkin and save the seeds for baking later (if you like). Cut the pumpkin skin off, leaving the stiff orange meat. A small pumpkin will yield a lot of meat, so feel free to freeze the chunks you don't use, that way you can make this recipe again a week from now.
• Start your rice so that it will be hot and ready right when the curry is finished. I recommend one cup per plate at the table.
• Dice the pumpkin meat into ~ 1" cubes. Set aside 4-6 cups of the chunks, and refrigerate or freeze the rest.
• Place your wok or stew pot on the stove on med. high. Add the olive oil and allow it to reach stir-fry temperature. (approx. 1 minute).
• Dice the onion and sautee in the olive oil until golden. (approx. 2 min.).
• Cut the meat into chopstick-accessible sized pieces, and add to the pot with curry paste. Stir them together while they heat, mixing the flavors. The meat should be browned on the outside, but not overdone (approx. 5 min.) Use the fan on your stove, as the curry paste may waft strongly during this phase.
• Shake the coconut cans well and pour them into the pot, be sure to scrape any coconut residue out from the cans, as they tend to settle.
• allow the coconut milk to reach a boil, then turn the heat down to medium. (approx. 5 min.).
• Mix in the pumpkin chunks, and let the mixture simmer. This will soften the pumpkin and further mix the flavors. (5-7 min.).
• Slice the carrot and add it to the mix. Simmer 3 minute.
• Slice the bell peppers and add them to the mix. These cook faster than the pumpkin, and will wilt if left to simmer too long, they should still be a bit crispy. (3 min).
• test the vegetables and ensure they are reaching the right softness, mixing the curry to encourage flavor distribution.
• When they do, remove from heat and add the brown sugar, lime juice, and fish sauce. Adjust the salt level by adding more fish sauce if desired. Adjust the sweet/sour by adding more lime juice if desired.
• To serve, place 1/2-3/4 cup of cooked rice on a plate or bowl, then place a large scoop of curry on top. Be sure to get pieces of meat and pumpkin, and plenty of broth.
• Tear the thai basil leaves into largish chunks, and spread a few on top of the curry, then serve.

PUMPKIN CURRY WITH CHICKPEAS

Steps:

• Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
• Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.