Thai Pumpkin Red Curry
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves 4
Ingredients
1 Can of Chaokoho Coconut Milk
2 Tablespoons of Mae Ploy Red Curry Paste
1 Kabocha Squash
1 Can of Bamboo Shoots
1 Can of Baby Corn
2-3 Kaffir Lime Leaves or Juice from 1 Whole Lime Only if you can’t find the kaffir lime leaves.
1 Bunch of Thai Basil
1/2 of a Sweet Yellow Onion
2-3 Green or Red Bellafina Peppers
1/4 of an inch of Ginger
Fish Sauce This can be found at your Asian grocery. I use Golden Boy brand fish sauce.
Directions
Add 2 tablespoons of oil to a hot pan, I used coconut oil. Slice ginger, bell pepper and onion. When the oil begins to shimmer add in the ginger and onion. Stir.
When the onions have just begun to sweat, add in the curry paste and stir fry until fragrant. When fragrant, add in drained bamboo shoots and baby corn. Stir constantly.
Add the coconut milk and bring to a fast simmer. Clean and cube your kabocha squash, leaving the skin on if you’d like (it’s edible!), and reduce to a medium simmer.
Add sliced kaffir lime leaves or lime juice and bell pepper and cover. Leave to simmer for at least 15 minutes to soften the squash. The longer the curry simmers the thicker it gets. You can cut the thickness of the curry with a little water if it has reduced too much.
After the curry has thickened and the squash has softened remove the curry from the heat and add fish sauce to taste. The fish sauce adds a pungent salty flavor to the curry. Julienne the Thai basil and add to the curry, submerging it to release the flavors into the curry.
Serve with warm jasmine rice. You can add fresh Thai chili peppers for added heat.
From the-blvd.com