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Thai Potato Pumpkin Curry
[Vegan, Gluten-Free]

JR By: Jyothi Rajesh

Author Bio

An I.T. professional from Bangalore, having worked for several years, quits the job to start... Read More

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Thai Potato Pumpkin Curry [Vegan, Gluten-Free]

Dairy Free

Looking to add a little spice to your life? Thai yellow curry with potatoes and pumpkin is all you need when you are craving for something silky, creamy, spicy, and delicious! This simple, 10-step recipe is perfect for a nutritious, no-worry meal to impress your dinner guest(s) with.

Ingredients You Need for Thai Potato Pumpkin Curry [Vegan, Gluten-Free]

For the Thai Yellow Curry Paste:

1 full bulb of garlic
3-inch piece of ginger
3 shallots
12-15 small fresh red chilis or Thai red chilis
2 tablespoons turmeric powder
2 tablespoons coriander powder
2 tablespoons cumin powder
3 tablespoons roasted peanuts without skin
2 tablespoons lemongrass
1 kefir lime leaves
1/3 cup fresh coriander leaves
1/3 cup fresh Thai basil leaves
1 1/2 teaspoons salt
1 tablespoon olive oil plus extra

For the Curry:

12 baby potatoes
3/4 cup yellow pumpkin
1/2 cup Thai yellow curry paste
Salt, to taste
1 cup coconut milk
Water, as required
1 tablespoon olive oil

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How to Prepare Thai Potato Pumpkin Curry [Vegan, Gluten-Free]

Preheat the oven to 355°F . Remove the skin on garlic, ginger, and shallots. In aluminum foil place the garlic, drizzle some olive oil and fold it to cover the garlic completely. Do the same with ginger and shallots. Place the three separate aluminum foil in the oven and roast them for 30-35 minutes.
Soak the Thai red chilis in water for about 30 minutes. If you are using fresh red chilis, you don’t have to soak them.
Add the roasted garlic, ginger and shallots into a blender. Then, add roasted peanuts, coriander leaves, Thai basil leaves, kafir lime leaves, lemon grass, coriander powder, cumin powder, soaked or fresh red chilis, salt and a little olive oil. Blend into a paste. This is Thai yellow curry paste. You can store this in clean, dry, airtight container in the freezer for months.
Start by washing the potatoes and then chop them in half. Chop the pumpkin into bite size pieces. Cook each vegetable separately in boiling water with a pinch of salt. Once cooked remove and keep aside.
Heat 1 tablespoon oil in a wok. Add 1/2 cup of Thai yellow curry paste and cook till the raw smell is gone. It will take about 6-8 minutes.
Now add the cooked potatoes and pumpkin, continue to cook for 5 minutes.
Now add 1/4-1/2 cup water and bring it to boil. Check for seasoning, add salt if required.
Once the curry reaches the desired consistency, add the coconut milk, stir well, and, after 1-2 minutes on a low flame, turn the burner off.
Thai curry is ready. Garnish with fresh red chilis, coriander leaves and roasted and crushed peanuts.
Serve hot with rice.

Notes

Recipe slightly adapted from Pinch Of Yum.

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