I know, it probably feels like I’ve abandoned you guys this past month. With school holidays plus additional holidays with my family…I’m back! And it feels so good to be cooking for you guys again. I am also greatly aware that I owe you an incredible recipe. A recipe that even the fussiest, non-fans of curry will absolutely love. The problem with curry and my family? No one likes it. SO over the years, I developed this curry after many many hit and misses to create a flavour they die for. And of course, what makes this extra special is the inclusion of pumpkin.
There are two ways I make this curry. The first is to take it off the heat as soon as the pumpkin begins to melt. That way there are still chucks of pumpkin in the sauce. OR. The better way is the creamier version. By allowing the pumpkin to simmer for an additional 5-10 minutes after it’s cooked through, it begins to melt so beautifully through the sauce, creating an incredible flavour explosion. Every single taste bud dances with delight while eating each spoonful, and it’s not a spicy curry that will blow water out of your nostrils. It’s delicate and mild enough for children of all ages…not forgetting adults that can’t do spicy.
Add in any vegetable you like. There really are no rules to this curry. I add anything from broccoli, zucchini slices, carrot pieces, snow peas and green beans. Whatever I have on hand at the time always works.
After trying nearly every curry paste on the market, I’ve come to love the flavours in a good quality Thai Red Curry Paste. And although this isn’t a traditional Thai curry, it’s a curry that has people of all ages licking their plates clean. I swear.
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