Pumpkin Curry

(Serves 4-6)

Thai X-ing is our favorite Thai restaurant in DC, and one of our favorite dishes is their pumpkin curry. Here is my husband John’s take on it.

Ingredients:

1 small pumpkin (1 lb.)

1 chili pepper or Thai chili*

1 cup coconut milk

4-5 Kaffir lime leaves*

½ tsp. salt

3-4 sprigs Thai basil

1 cup water

1-2 tablespoons red curry paste

Molasses, to taste

Brown sugar, to taste

1-2 Star Anise

*You can substitute the Kaffir leaves with a 2-3 bay leaves, lime rind form 1/2 a lime , and lime juice to taste; and the chili pepper for a jalapeño

Preparation:

Slice pumpkin and remove seeds. Peel and chop into 1 ½ inch cubes..
Julienne red chili pepper.
In a medium pot over medium heat, pour half of the coconut milk
Add red curry paste and mix well. Stir to prevent the mixture from sticking and burning. When the reddish oil emerges, stir to bring out the flavor of the spices.
Add pumpkin and coat with sauce
Add the rest of the coconut milk and salt (you can add more at the end)
Simmer for about 15 minutes until the pumpkin is tender.
Add molasses and sugar until slightly sweet, to taste
Add sliced pepper, lime leaves, and basil.
Remove from heat and stir.