Strange? Yes. My zucchini spaghetti dish with a Swedish anchovy on top. Delish? Of course. (Taken with instagram)
Mananya Cooks: Pumpkin Curry
Happy 2011 my friends! Hope everyone had a great 2010. I start this year’s post with a Mananya Cooks goal.
This year, I will dedicate more time to posting Mananya Cooks recipes. Moving forward, I will try my best to post at least once a week. My life is so hectic. I’m only 28 but seriously feel like I’ve lived a life of a 70 year old. If you’re a close friend of mine, you know that statement to be very true. But, this year? It’s about ME. Well, me, YOU and FOOD.
Honestly, I need to allocate more time to do the things I love —- educating YOU on how easy it is to make Thai/Asian food. It brings me joy to know you read and find Mananya Cooks useful. Most importantly, it makes me uber happy to be able to bring you a piece of my culture into your kitchen… and tummy wummy.
It’s time for a hearty curry. Nothing better in the Winter than comforting meals filled with carb goodness. You can use acorn squash, pumpkin or whatever your gourd of choice may be. This is a Northern Thai dish that will satisfy all your curry cravings.
1 cup diced pumpkin
1 whole diced onion
1 handful of basil leaves
1 tbs of oil (canola,
1 ready-made red curry paste
1 can of coconut milk (non-sweetened)
3 tbs fish sauce
3 sugar
Let’s begin, ya’ll!
Cut off the skin of your pumpkin. Be careful because the sucka is kind of tough and thick! Make sure you have a flat platform to work on and a very sharp knife. The smaller you cut or dice, the faster your pumpkin will cook. In a medium-sized pot, heat up a tablespoon of oil and put all of the curry paste in the pot. Cook the curry until it POPS. Watch out!
[It’s very important that you heat up your curry to open up the spices to maximize the intenseness of the paste. Most people add the coconut milk FIRST, then the curry. I mean, that’s totally fine but you’ll get a very bland curry.]
Add the coconut milk and 1 can of water. Bring to a boil and add your pumpkin. Once your pumpkin is cooked (20 mins), add in your onions, sugar and fish sauce. Simmer for 20 more mins, turn off the heat and add your basil leaves.
You’re done.
Now- does anyone have a 2011 cooking goal?
