Pumpkin Curry

Ingredients

• 1 small pumpkin or medium winter squash (about 1½ pounds), such as butternut, peeled and cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 garlic cloves, minced
• Hide ingredients for 2 tablespoons red or green Thai curry paste, store-bought or homemade 1 2 tablespoons red or green Thai curry paste, store-bought or homemade (opens in new tab) 2 tablespoons red or green Thai curry paste, store-bought or homemade
  • 1 tablespoon coriander seeds
  • 1 ½ teaspoons cumin seeds
  • 1 ½ teaspoons white peppercorns
  • ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root
  • 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped
  • 3 shallots, coarsely chopped
  • Cloves from 1 head garlic, coarsely chopped
  • 2 tablespoons chopped peeled galangal or ginger
  • 1 ½ tablespoons chopped peeled fresh turmeric
  • 1 stalk lemongrass, tender bottom portion only, chopped
  • 2 makrut lime leaves or the finely grated zest of 2 limes
  • (1 ½ teaspoons shrimp paste)
  • ¾ teaspoon salt

  Sub-recipe steps

  1. Combine in a small, dry skillet over medium heat and toast, shaking the pan often to prevent burning, 2 to 3 minutes: 1 tablespoon coriander seeds; 1 ½ teaspoons cumin seeds; 1 ½ teaspoons white peppercorns
  2. Transfer to a plate and let cool to room temperature. Transfer the spices to a blender or food processor along with: ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root; 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped; 3 shallots, coarsely chopped; Cloves from 1 head garlic, coarsely chopped; 2 tablespoons chopped peeled galangal or ginger; 1 ½ tablespoons chopped peeled fresh turmeric; 1 stalk lemongrass, tender bottom portion only, chopped; 2 makrut lime leaves or the finely grated zest of 2 limes; (1 ½ teaspoons shrimp paste); ¾ teaspoon salt
  3. Blend or process until homogenous and fairly smooth. The paste will be very thick. As you blend, the shallots and chiles will release some liquid, but use the blender’s tamper to help the ingredients blend evenly. If using a food processor, scrape down the sides of the bowl regularly to ensure a smooth paste.
• 1-inch piece ginger, peeled and minced
• (2 Thai or serrano chiles, seeded and minced)
• ½ teaspoon salt
• One 13½-ounce can coconut milk
• 1 to 2 tablespoons fish sauce to taste
• 1 tablespoon brown sugar or coconut sugar
• 1 tablespoon lime juice, or to taste
• Hot cooked rice
• Chopped cilantro or Thai basil
• Thinly sliced shallots