Thai Vegetarian Pumpkin Curry

Every year I get giant pumpkin's from my friends back yard. .After making Pumpkin Ellissery ,Pumpkin Halwa I still end up with leftover pumpkin..:). This is one more way I use the Pumpkin so I do not waste any of the yummy home grown pumpkin..:)


Ingredients:

1 cup coconut milk
1 cup Water
4-5 kaffir lime leaves
1 lb pumpkin -peeled and chopped in to 1 1/2 inch cubes
3-4 sprigs Thai basil
1-2 tablespoons Vegetarian Red Curry Paste{ I used the Ranch 99 Aroy vegetarian red curry paste]
Thai dried red chillies-2
Salt-to taste even thought the red curry paste has salt u may have to add a little more
[recipe courtesy-thaitable]



Method:

Pour half of the coconut milk into a pot, over medium heat. Add the red curry paste and mix it well with coconut milk. If your mixture starts to splatter too much, turn down the heat. Stir to prevent the bottom from sticking and burning. When the reddish oil starts to form, stir to let the oil bring out the flavor and aroma in the spices.

Add the pumpkin and stir to coat pumpkin with curry sauce. Add the rest of coconut milk and water. Each curry paste has different salt content so you really need to taste it. Simmer until the pumpkin is soft, about 15 minutes.

Add sliced red pepper and kaffir lime leaves. Add Thai basil. Turn off the heat. Mix well. Enjoy with Rice..

Note:
I added chopped galangal,one stem of lemon grass cut in 2 inch slices to the curry to give extra flavor. If you do not find Kaffir lime add more Basil since the curry paste have kaffir lime in it.