Pumpkin Curry With Brown Coconut Rice Recipe

Name: Pumpkin Curry With Brown Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the red curry paste:; 3 medium shallots, sliced; 1 stalk lemongrass (the tender portion only); 4 Thai red chilies; 3-4 cloves garlic; 2 inch piece of ginger, peeled and chopped into chunks; 1/4 teaspoon black pepper; 2 tablespoons chili powder; 1 tablespoon coriander seeds, ground with a mortar and pestle; 3 tablespoons soy sauce or tamari; 1 kaffir lime leaf; 1 teaspoon brown sugar; 1/2 teaspoon ground tumeric; For the curry and rice:; 2 tablespoons vegetable oil; 3 cups chopped and peeled kabocha squash; 2 red bell peppers, sliced thinly; 15 ounces coconut milk; 4 tablespoons red curry paste (recipe above); 3 kaffir lime leaves; thai basil, chopped; 1 1/2 cups brown jasmine rice; 15 ounces light coconut milk; 2 1/2 cups water; 2 tablespoons unsweetened coconut flakes; Dash salt

Servings: persons

For the red curry paste:
3 medium shallots, sliced
1 stalk lemongrass (the tender portion only)
4 Thai red chilies
3-4 cloves garlic
2 inch piece of ginger, peeled and chopped into chunks
1/4 teaspoon black pepper
2 tablespoons chili powder
1 tablespoon coriander seeds, ground with a mortar and pestle
3 tablespoons soy sauce or tamari
1 kaffir lime leaf
1 teaspoon brown sugar
1/2 teaspoon ground tumeric
For the curry and rice:
2 tablespoons vegetable oil
3 cups chopped and peeled kabocha squash
2 red bell peppers, sliced thinly
15 ounces coconut milk
4 tablespoons red curry paste (recipe above)
3 kaffir lime leaves
thai basil, chopped
1 1/2 cups brown jasmine rice
15 ounces light coconut milk
2 1/2 cups water
2 tablespoons unsweetened coconut flakes
Dash salt

1
Blend above ingredients in a food processor, adding a bit of water as needed to make a thick paste.
2
Add rice, water, light coconut milk, coconut flakes and salt to a rice cooker, or in a saucepan on the stove. If cooking on the stovetop, bring to a boil and then reduce to a simmer for about 45 minutes, or until rice is tender.
3
Meanwhile, add the oil to a large pan (i used a deep saute pan) and saute the curry paste for 4-5 minutes. Add cubed squash, cover, and let cook for about 10-15 minutes or until tender. The squash should release quite a bit of water, but check, and if it's sticking, add a few tbsp of water. Add the sliced bell peppers, and saute for another few minutes, then add the coconut milk and the kaffir lime leaves. Remove from heat and add chopped basil. Serve over the brown rice with more coconut flakes for garnish.

661

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the red curry paste:, 3 medium shallots, sliced, 1 stalk lemongrass (the tender portion only), 4 Thai red chilies, and more.

Yes, Pumpkin Curry With Brown Coconut Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Curry With Brown Coconut Rice

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