My life has been hectic. I haven’t written my blog for while. I will write more what kept me busy later.
I resume my blog and try to write more.
I joined Pacific Northwest cooking and recipe meetup group and attended “Your favorite Recipe Share and Tell Pumpkin and Apples” meetup. I thought Japanese way to cook Kabocha but it may not be popular among the attendants. I thought curry may do well with pumpkin. I decided to select other Asian curry rather than Japanese. I searched my collection of Indian then Thai recipe books. I found one which I could imagine to make tasty curry. I changed quite bit from original “Sweet Pumpkin and Peanut curry” in Thai the essence of Asian cooking by Judy Bastyra.(There are many good recipes and nice photos in this book.)
Kabocha Thai Curry Recipe
Kabocha is Japanese pumpkin. It is dark green. It is smaller and sweeter than large yellow pumpkins.Original version uses peanuts,regular pumpkin, garlic and chicken stock, no meat, no zucchini. I used Kabocha and boiled them before adding them to curry soup.
1 large Fresh ginger cut into julienne
1 Shallots chopped small pieces
½ Kabocha peeled and cut to chunks
Zucchini ¼ inch sliced
Fresh Mushrooms sliced
Chicken ½ inch cube
13.5 oz can of coconuts milk
Fish sauce 1-2 TBSP
Yellow Thai curry paste 1-2TBSP
1. Boil Kabocha 5 minutes. The Kabocha is halfway cooked
2. In a large stew pan, heat oil and stir ginge and shallots.
3. Add chicken and cook until done.
4. Add the curry paste, mix and stir.
5. Add coconuts milk, fish sauce, Zucchini, mushrooms
6. Cook until the vegetables are well cooked
7. Add pumpkin and cook until pumpkins are tender.
8. Serve with toasted Pumpkin seeds.
(Notes)This curry is very satisfactory itself without rice. Make it vegetarian by eliminating chicken and adding nuts or beans.