Pumpkin Spice Thai Pumpkin Curry
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Thai
Servings
4-6
Prep Time
30 minutes
Cook Time
30 minutes
There's more to Pumpkin Spice than just lattes, candles, hand soaps, and pies. As a savory warming spice blend, it excels in warm and savory dishes like Thai Pumpkin Curry. Robust red curry paste, sweet and nutty acorn squash, creamy coconut milk and pumpkin puree. You'll have a new fall favorite in a bowl instead of a cup.
Author:Chef Christian Gill
Ingredients
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1 Acorn Squash (cored and seeded)
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2 tbsp Pumpkin Spice
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1 14oz Can Pumpkin Puree
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1 Small Can Red Curry Paste
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1 Qt Vegetable Stock
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1 Can Coconut Milk
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¼ Cup White Sugar
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1/8 Cup Fish Sauce or Pineapple Fish Sauce
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3oz Fresh Thai Basil Leaves
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1 Red Bell Pepper (sliced and seeded)
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2 Poblano Peppers (sliced and seeded)
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2 Serrano Peppers (sliced into rings)
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1 White Onion (julienned)
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6-10 Cloves of Fresh Garlic (thinly sliced)
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1 Cup Cilantro with Stems (rough chop)
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6 Cups Cooked White Rice
Directions
Preheat oven to 350 degrees.
Grease baking sheet with neutral cooking oil or olive oil and lay out acorn squash slices. Season with salt and 1 tsp of pumpkin spice.
Roast in the oven until skin wrinkles, golden brown corners, and still firm. Remove from oven and let cool at room temp.
While acorn squash is roasting, heat 2 tbsp of neutral oil in a large Dutch oven. Add garlic and sauté to a light golden brown.
Add julienned onions to the Dutch oven and continue to cook over medium high heat until the onions become fragrant.
Add red curry paste to the pot and stir into onions and garlic. Add 2 tsp of Pumpkin Spice to the pot and continue to cook over medium heat.
Add white sugar and fish sauce to the pot and thoroughly incorporate.
Continue to cook over medium heat. Add vegetable stock and pumpkin puree. Gently stir and fold to incorporate. Bring to a boil.
Stir in coconut milk and reduce heat to low to simmer.
When ready to serve, add half of the roasted acorn squash, peppers, Thai basil, and cilantro to the pot of curry and gently fold in.
Serve with white rice, more Thai basil, and slices of roasted acorn squash.
Recipe Video
Recipe Note
This recipe looks daunting but it's the slow build and melding of flavors that makes it a winter winner. Use fermented pinapple sauce in place of fish sauce to make this bad boy full vegetarian and vegan. I'm an avid fan of poach sliced chicken in this curry for a protein lift.
