Thai Pumpkin and Kaffir Lime Curry

This is one of my favourite ‘bubble away on the stove and add bits to it’ recipes. 

Nigella’s recipe was the inspiration and foundation of this very flexible recipe that I continue to alter depending on what is hiding in the fridge. The lime - squeezed over just before serving, gives it a real lift and zing.

If !! there are any  left overs, it tastes even better the next day!

Please don’t be put off by the long list of ingredients. 

Just put in the essential flavours, with the pumpkin, plus your choice of any extra vegetables, then let it bubble away and stir occasionally.  See the options list for Nigella’s Seafood additions to this dish.  The magic flavours of this dish come from the lemongrass, kaffir lime leaves and fresh limes combined with the red curry paste - so you can make it mild or spicy if you prefer.

My apologies -   The pumpkin in the photo does not look very chunky and appealing - although it still tasted wonderful !  - sorry – I got a bit distracted  .... reading / looking at Yotam Ottolenghi’s cookbooks   http://www.ottolenghi.co.uk/stories/yotam-ottolenghi    .... and the pumpkin wasn’t the only thing that turned to mush ..…

Preparation  15 minutes

Cooking        20 – 25 minutes (which is just stirring and adding now and then)

Serves  4 – 6  depending on how many extra veggies / chickpeas you add.

Ingredients

1 kg pumpkin – peeled, and cut into bite-size pieces.  You can also use pre-roasted pieces – just add it in a bit later than you would the raw pieces as pre-cooked would need less cooking time.

2 tablespoons Thai red curry paste. 

(depends on your preference – start with 2 teaspoons if you prefer it quite mild, allow to cook and maybe add another teaspoon a bit later)

400 ml tin of coconut milk

1 litre Chicken Stock (salt reduced) or you could use Vegetable stock (salt reduced) if preferred

2 tablespoons Fish Sauce

3 tablespoons Brown Sugar  or  Caster sugar

3 lemongrass stalks, cut into thirds, and squash and bruise the sections with knife handle. You can also finely, finely slice a little of the white base to add if you like

6 kaffir lime leaves:   3   have the middle vein removed and then super finely shredded. 

The remaining 3  – crush a bit in your hand and then add in whole leaves

Half a Red capsicum - diced

1 cup peas (frozen is fine)

Handful fresh beans – trimmed

Couple of handfuls of red lentils – these will almost disappear and thicken the curry

1 ½ teaspoons turmeric

Red chilli – finely sliced  or shake of chilli flakes (leave out if you prefer it milder)

Juice and zest of 1 lime

Coriander leaves or parsley leaves. And / or  Finely sliced shallots

PLUS   Cooked Rice to serve

You can also add to the base curry mixture  -   any of your preferred choices (all or some – whatever you like) such as these suggestions:

½ cauliflower  –trimmed and cut into bite size bits

Broccoli – bite size pieces

Chickpeas – either 1 tin well rinsed and drained or similar amount of pre-cooked

3 little shakes of Dashi powder (optional) – comes in sachets – sorry the amount is not more specific

Baby spinach leaves

Pakchoi or bok choy  - sliced or shredded

SEAFOOD OPTIONS:  (as Nigella does in her recipe – but I don’t)

You could include peeled prawns and/or boned salmon fillet cut into bite size pieces. Cook these first in the pan, remove, cook the curry and then add the seafood back in at the end to warm through.

Method

Use a large wide stove-top pan.

Skim the thick part of the coconut milk from the tin and heat in the pan with the curry paste. 

When it starts to sizzle,(don’t let it burn) mix well and add the remaining coconut milk.

Stir in the Sugar, Fish Sauce, Lemongrass, Kaffir lime leaves, Turmeric, Chilli, (Dashi if using)

Add the stock and stir well.  Bring to gentle boil.

Add the raw pumpkin pieces and any other raw vegetables that need longer cooking time.

Stir the red lentils through the curry.

Add the red capsicum if using.

Reduce heat to a steady simmer and cook for about 15 minutes.

If the curry seems to be getting too thick add some more coconut milk or water or stock.

If using pre-cooked pumpkin, add in after curry and vegetables have cooked for about 10 mins

When almost finished cooking – remove the lemongrass stalks and whole kaffir lime leaves.

If using - add the chickpeas, green peas and green beans

Stir and then add the spinach, bok choy etc. and allow to wilt.

If using seafood - Gently stir through the pre-cooked seafood to warm through.

Once warmed, take off the heat and Stir in the lime zest and the squeezed lime juice.

Taste and if necessary add a little pepper or salt as needed.

Sprinkle the chopped coriander / parsley / shallots over.

Serve over rice with extra lime wedges if desired.

                                    Enjoy!   Colleen