Thai Pumpkin Curry

I’m so excited about this recipe. My mom and I’s favorite restaurant is Cool Basil in West Des Moines. Its where we would go when she’d convince me to go shopping with her. Often it was the reason I went. They have a bunch of really great things but the pumpkin curry is probably my favorite though I don’t get it often because it isn’t really all that healthy.

But now I can make it at home – as healthy or hedonistic as I want. I posed a question on the Post Punk Kitchen about a recipe that was tried and true and was pointed towards this one.  I tweaked it a bit to my tastes and ingredients and the result was amazing. I have pictures, but no patience for iphoto tonight. Instead here is the recipe.

Thai Pumpkin Curry

1 medium winter squash (kabocha is great)

1 tbsp. oil

1 onion, sliced

1-2 garlic clove, minced

2 tbsp. Thai green curry paste

1 can coconut milk

1 c. water

2 1/2 tbsp. tamari

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. tamarind paste

1 red bell pepper, sliced

a handful of green beans, snapped

Peel and seed the squash and cut into cubes. In skillet, heat oil over medium and saute onion and curry paste until onions soften. Add garlic and saute until fragrant. Add squash, coconut milk, water, tamari, sugar, salt, and tamarind paste. Bring to a boil then reduce heat to low and simmer for 10 minutes. Add bell pepper and green beans and simmer for another 10 minutes.

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