Bring out this curry dish in November, when there are pumpkins in the fields, at the open market, and in stores or use canned pumpkin. Serve over rice, vegetables, or potatoes.
ฟัก ทอง กะหรี่ (Thai)
/gà rèe fák tong/
2 cups (500 ml) pie pumpkin, peeled and cut into 1/2-inch (1,25 cm) cubes OR 16-ounce (480 g ) can pumpkin
1 organic red bell pepper, cut into strips
12-ounce (375 ml) coconut milk
1 Tbs. (15 ml) or more to taste, Thai red curry paste (found in most Asian stores)
1 cup (250 ml) organic vegetable broth
2 Tbs. (30 ml) tamarind paste (or 2 Tbs./30 ml brown sugar + juice of one lime= 2 Tbs.)
3-4 Tbs. (454-60 ml) chopped cilantro or parsley (= 3-4 tsp./15-20 ml of dry)
optional organic : asparagus or green beans, cut into 1-inch (2,55 cm) pieces
1. Mix together a few tablespoons (30 ml) of coconut milk and red curry paste in a large sauce pan.
2. Stir over medium heat until blended.
3. Add the rest of the coconut milk, broth, and tamarind. Simmer.
4. Add pumpkin cubes/canned pumpkin and simmer about 10 minutes.
5. Add the bell pepper (and optional asparagus or green beans).
6. Simmer another 5-8 minutes.
7. Stir in cilantro/parsley. Turn of the heat and let stand a few minutes.
/nám-laai hòk/
Be found of good food.
