Recipe THAI PUMPKIN CURRY

Chef Sushant Parab, Sous Chef, Hotel Sahara Star

• INGREDIENTS:-
• YELLOW THAI CURRY PASTE – 30 GMS
• WHITE ONION – 10 GMS
• GARLIC CLOVES – 10 GMS
• FRESH GINGER – 5 GMS
• PUMPKIN PUREE – 110 GMS
• COCONUT MILK – 80 GMS
• THAI VEG STOCK – 50 ML
• LIME ZEST – 4 GMS
• LEMONGRASS – 1 STALK
• CORRIANDER STEMS – 10 GMS
• SALT – 15 GMS
• PEPPER – 10 GMS
• TOFU – 15 GMS
• RED CURRANT – 2-3 PCS
• WHITE SESAME SEEDS – 4 GMS
• MUSHROOM – 2 PIECES
• HIJIKI – 3 GMS
• MICRO GREENS – 1 GMS

METHOD:-

1. Heat the oil in a large pan or wok. Add the onion, garlic and ginger and fry for 4-5 minutes. Add the curry paste, pumpkin puree and all the veggies. Fry gently for another 4-5 minutes.
2. Add the coconut milk, stock, lime zest and lemongrass.
3. Bring to the boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender, stirring every now and then. Season with to taste.
4. Add the chopped coriander leaves and garnish with edible flowers and micro greens.
5. Accompany Steam rice or Jasmine rice.