We’re not going to judge you if the only time you ever consider buying a pumpkin is to carve it for Halloween, but you should know that the flesh is as tasty as any other squash (at the least ones grown for eating, not carving) – and it’s the star of this dish from dairy-free brand Cocos Organic.
The recipe comes in two parts. The first explains how to make a yellow curry paste you can store to use for multiple curries, and the second tells you how to use your paste to make a Thai yellow curry.
Thai Yellow Curry Paste Recipe
Ingredients
- 3tbsp coconut oil
- 1 onion, roughly diced
- 8 garlic cloves, peeled and halved
- 30g ginger, peeled and cubed
- 1 large red chilli pepper or 2-4 small Thai red chillies, to taste
- 1tsp sea salt
- 1tbsp ground turmeric (or 18g fresh turmeric, peeled and cubed)
- 1tbsp mild curry powder
- 1tsp ground coriander
- 1tsp ground roasted cumin (or ground cumin)
- 1 lemongrass stalk (18g), bashed and chopped
- 3tbsp fresh coriander, roughly chopped
- 1 kaffir lime leaf or zest of 1 lime
Method
- Heat the coconut oil in a nonstick pan.
- Add all the ingredients except the fresh coriander and cook for five to eight minutes until soft and fragrant.
- Add to a food processor with 70ml of water and the fresh coriander. Blitz into a smooth paste.
- Store in the fridge in a sealed container for up to one week or in the freezer for up to three months.
See related
- It’s Pumpkin Season So Try This Pumpkin Pasta Recipe
- A Hearty Pumpkin Soup Recipe To Eat While You Admire Your Jack-O’-Lantern
- Make This Sweet Potato Vegetarian Curry Recipe To Mark Plant Power Day
Thai Yellow Curry Recipe
Ingredients (Serves Four)
- 1tbsp olive oil or coconut oil
- ½ small onion, sliced
- 300g pumpkin, peeled and cubed
- 125g baby corn, halved lengthways
- 80g mange tout, sugar snaps or green beans
- 2 carrots, peeled and sliced in rounds
- ⅓ cup Thai yellow paste (half of the above)
- 400ml can coconut milk
To serve
- Empty listCocos Organic coconut milk yogurt alternative
- Lime juice
- Fresh coriander
- Rice
- 50g toasted cashews
Method
- Heat 1tbsp of oil in a nonstick frying pan.
- Add the onion, carrots and pumpkin, and cook until just tender, about six to eight minutes.
- Add the curry paste. Stir to combine and cook for one minute.
- Add the coconut milk and stir again. Bring to the boil, then lower the heat to a simmer. Cook for 10-15 minutes until the curry has thickened and the veggies are cooked to your liking.
- Season to taste and add a squeeze of lime.
- Serve with rice, coriander, toasted cashew nuts and coconut yogurt alternative.
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