RECIPE Thai Red Curry Pumpkin | Gaeng Daeng Faktong

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Excited to share another 99 Ranch Recipe with you. For Fall or Autumn it is usually pumpkin and squash season. These earthy and sweet pumpkin/squash is perfect for a Thai spicy coconut curry.

For this recipe, we will cook delicious red curry and serve it in a pumpkin or kabocha squash. If you want to cook the pumpkin in the curry, please visit my video “Easy Thai Chicken Red Curry Pumpkin”

Pumpkin: use the edible Pie pumpkins, smaller and sweeter. It has a softer texture and tougher skin. Kabocha: it has firmer texture, and its cooked skin can be eaten. It is probably a lesserknown squash but it’s really delicious. It’s a very sweet squash and a great source of vitamin A, vitamin C, and fiber. It can be used in many of the same ways that you’d use butternut squash.

Ingredients:

1 (23 lbs.) pumpkin or Kabocha – Use the whole pumpkin as a bowl
1/2 lb protein (chicken, pork, beef, prawn, or tofu)
1 can – 14 fl oz coconut milk
24 tbsp – red curry paste your spiciness preference
2 tbsp – fish sauce
1 tbsp –palm sugar or brown, regular sugar
12 Zucchini 1/8inch slices or 1 cupbamboo shoots
1 cup basil
½ red bell pepper optional
5 leaves kaffir lime leaves optional

Instruction:

Prepare pumpkin

1. Clean the whole pumpkin/squash first.

2. Pumpkin Cut the top off and deseed.
Kabocha – The skin and meat are so hard. To soften it, cover it with 2 layers of wet paper towel and microwave for 57 minutes, then cut the top off and deseed.

3. Bake: at 375 F or 190 C for 1520 minutes or until it’s cooked. Place pumpkin on a rack and add ½ cup of water in the cooking pan to get it moist.

4. Microwave: cover it with 2 layers of wet paper towel and microwave for 1520 minutes or until it’s cooked.

5. Steam: 20 minutes or until it’s cooked.

6. Instant Pot: add 1 cup water, place squash on the steamer rack, cook on high pressure for 20 minutes,

Prepare curry

7. Medium heat, 2 tbsp cooking oil and 2 tbsp.coconut milk in a large saucepan or pot, stir until oil is separated.

8. Add 2 tbsp curry paste and stir for 1 minute or until fragrant. You can always add more later for spicier.

9. Add choice of your meat, 1 tbsppalm sugar, and 2 tbspfish sauce, kaffir lime leaves and stir 12 minutes to get the spice into the meat.

10. Add the remaining coconut milk, veggie, and boil it for 12 minutes or until meat and veggie are cooked.

11. Add basil and bell pepper. Mix them well and turn off the stove

12. Remove from heat and serve in cooked pumpkin/squash which we prepared.

Serve: Served with warm steamed rice.

#ranchrecipe #thaifood #pumpkincurry