Friday, June 8, 2012

Thai Pumpkin Curry (Sauce or Soup)

I made this as a sauce for the Slow-Roasted Salmon I posted, but it could also serve as a thick soup as a light main course (or poured over a salad of lettuce, tomato, and cucumber, which is what I ate for lunch the next day after the salmon).  

The first step to this recipe is roasting some vegetables.  This can be done ahead of time and the roasted vegetables can be kept in the fridge until you're ready to make the rest of it.

Roasted Vegetables:
3 cups chopped fresh pumpkin (about 1 and a half inch square pieces)
1 large carrot, chopped into 1 inch slices
1 medium-large onion, quartered
4-6 small green Thai hot peppers
Salt and pepper OR curry powder

Preheat oven to 425 degrees Fahrenheit.  Spray a 13 x 9 pan with olive oil and spread the vegetables across it.  Spray them again and season with salt and pepper OR curry powder.  Roast vegetables until soft and slightly browned.  You may need to take the peppers out early so that they don't get too crispy.  Set vegetables aside while you start the rest of the curry.

What You Need For the Curry:

3 Tablespoons chopped fresh ginger 
Couple of cloves minced garlic (or more)
2-3 Tablespoons Thai Red Curry Paste
1 teaspoon EACH Garam Masala and ground Coriander
1/2 can coconut milk
Ketjap Manis OR Soy Sauce
2 teaspoons fish sauce
1 cup Milk
Roasted Vegetables (from above instructions)
2-4 dried Thai hot peppers
1 teaspoon Kaffir Lime Leaves
1 can minced clams, NOT drained
1 cup sliced mushrooms
1/2 cup sliced red peppers.

Start by skimming off a glob of the thick coconut cream from the top of the coconut milk can.  Add this to a large greased pot along with the ginger, garlic, curry paste, garam masala, and coriander.  Fry these together until the spices become fragrant and have browned slightly.  Add in the rest of the coconut milk (altogether using half of the can), a couple splashes of Ketjap Manis or soy sauce, the fish sauce, milk, roasted vegetables. and dried hot peppers.  Let simmer for a bit (maybe 5-10 minutes), then use an immersion blender to puree everything.  Add some water if necessary.  Add the Kaffir lime leaves, can of clams, the mushrooms, and red peppers (and possibly more water, depending on how thick you want it).  Let simmer for another 5-10 minutes.  You also may want to add a bit more Katjap Manis, fish sauce, or some garlic powder after a taste test.

Enjoy on its own or as a sauce for the salmon! 

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