Iyow - in your own words

My favorite Thai resturant makes a pumpkin curry that is orgasmic, but they refuse to deliver and are across town. After playing around a bit, I found this in one of Nigella Lawson’s cookbooks and modified it a little.

You might notice that very few measurements are provided in this recipe. This supports my philosophy that measuring things is too much trouble. The added benefit is that one doesn’t have to wash the measuring cup. Less dishes = more quality eating time.

Pumpkin Curry

• One can of Coconut Milk
• One can of Pumpkin (optional)
• One tablespoon of Green Curry paste – I like the Thai Spices brand (I’ve experimented with making my own, using lemongrass, lime leaves, curry powder, garlic, chili, all to taste – but I like this better)
• About two cups fresh Pumpkin, cut into chunks. I often substitute cut-up butternut squash, which is easier to get and also easier to prepare.
• Tofu, cut into chunks, or Shrimp, or both.

Heat the coconut milk and add the curry paste or spices first, if you are using canned pumpkin, mix it into the coconut milk. I don’t always use the canned pumkin, but it adds a lot of sweetness and makes the dish very decadent.

Add the tofu and the cut-up pumpkin. Cook about 15 – 20 minutes, or until the pumpkin/squash is tender. (Or however long it takes to cook shrimp.) You want the sauce to be a little thick, it will cook down. (If you use too much liquid, it makes a tasty soup!)

If Pumpkin or Squash is out of season, I use canned pumpkin and mix it with the coconut milk, then add some other veggie, like cauliflower, to go with the tofu.

Serve with rice, or, you know, whatever floats your pumpkin curry boat.