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 which is squeezed over just before serving, gives it a real lift and zing.

If there is any pumpkin curry left over, 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 pumpkin in the photo is not very chunky - 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 in a bit later than you would the raw pieces as pre-cooked would need less cooking time.   -  see Tips and Hints

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 - jot down how much you like to use)

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 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 super finely shredded. 

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

½ 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  -  see Tips and Hints

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.

TIPS and HINTS

When cooking rice, cook more than needed.  Freeze in small portions that will defrost in no time. 

Remove from freezer and reheat to serve under this curry - easy!

and

Save and freeze (in small easy to defrost portions) some roasted pumpkin to use in this recipe - makes for a quick base for your curry.

                                    Enjoy! Colleen