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Writer's pictureEco-Logic Resort

Delicious Pumpkin Curry


Thai Curries are a side dish that are on our buffet table daily. At the Food Forest Kitchen we make these curries with a vegan curry paste, which are easy to make. Here is our version of a vegan Thai pumpkin curry made with a yellow curry paste (check recipe here). We give you the recipe for a vegetarian pumpkin curry, but you can add fish or chicken or beef if you want in stead of tofu.



 

VEGAN THAI PINEAPPLE CURRY

Prep time: 15 – 20 minutes Cook time: 15 minutes Total time: 35 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, you can serve more people)


NOTE: We have used a red curry paste to make this dish, but you can also use a yellow curry paste or even a green curry paste.


INGREDIENTS

  • Yellow curry to your taste

  • Pumpkin or squash, cut in bite sized cubes

  • Some long beans, cut in 1 inch pieces

  • A bit of salt

  • 1 cup of coconut milk (see recipe here)

  • Tofu, diced in bite sized cubes

  • Vegetable oil for cooking

  • Soy sauce

  • Sugarcane sugar

  • Some cilantro for decoration


EQUIPMENT

  • A heavy bottom saucepan or wok

  • A big spoon

  • A bowl for serving


PREPARATION

  • Cut the pumpkin in bite sized cubes

  • Cut the ling beans in 1 inch pieces

  • Dice the tofu in bite sized cubes

METHOD

  • Make your own coconut milk and yellow curry if you like

  • Add some vegetable oil in a medium to large sauce pan

  • Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.

  • Add in 2-3 tablespoons of curry paste. Depending on your taste.

  • Add the tofu, and stir until the tofu is cooked.

  • Add in half of the remainder of coconut milk. Keep stirring.

  • Add the soy sauce and the sugar.

  • Add in the rest of the coconut milk.

  • When the coconut milk thickens, add in the pumpkin and the beans.

  • Give it a taste. You may need to add in more soy sauce, curry or sugar depending on your preference.

  • Cover the pan, turn the heat to low and simmer for another 5 minutes.


Serve the Thai Pumpkin Curry along with steamed brown rice and sprinkled with the cilantro leaves on top for decoration.


 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.


Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!


A MEAL WITH A VIEW.


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