Thai Pumpkin Curry

Last week I went to a cooking class at a local restaurant where they taught us how to make Thai Pumpkin Curry. The Thai pumpkin is called kabocha. You can also use butternut squash. At the restaurant they use a little bit of oil at the beginning of their cooking process and they also include sugar, but because I don't cook with either, this recipe won't include those. I really think you don't need either. It tastes really good without it. 

Here's what you will need. 

About 1 1/2 cups of previously cubed & cooked butternut squash or kabocha
1 can of 19 oz can Mae Ploy coconut cream (do not shake it, and refrigerate slightly)
1 can of Maesri Red Curry Paste (this one doesn't have shrimp paste or oil)
Tofu (optional but really good without it)
1/4 - 1/2 of a red bell pepper cut to desired length and width
1/4 - 1/2 of a green bell pepper cut to desired length and width
1 large carrot sliced to your desired thickness
Leaves from one 6" sprig of basil, preferably Thai Basil

Open the can of coconut cream carefully not to shake it. Basically you want to get the separated water from the cream and spoon it out into a medium sized pot, on medium heat. Bring to a low boil. Add about a tsp of the Maesri Red Curry Paste. Stir in completely and let to low boil for a few minutes.

You can add more red curry paste if you like spicy and you can add less if you don't like much spice at all. But start with 1 tsp and then after you stir it in and it cooks a little try it. If its good then add a little more because you'll want to add about 1/4-1/2 more than what you start out with because you are going to eventually add all the cream from the can so it will dilute your base spiciness. But first get to a point that you like it. Knowing how much you added to get to a good spice level, then add 1/4-1/2 of that amount more.

Then add your sliced carrots. You should have enough cream at this point to cover most of your carrots. If not, you can add some cream. Cook your carrots to just a little less that the desired softness. They will stay on the heat for a little while longer. Once your carrots are ready then add the rest of the cream from the can.

Check your desired spiciness. If it needs more paste now is the time to add it.

If you have tofu you can add it. I like it better without tofu. Cook for 2 minutes.

Add your cooked butternut squash or kabocha. If your butternut squash was cooked a previous day let to cook a little longer so they get hot. If they are still warm from cooking right before starting your curry then you don't need to cook much. Next add your bell pepper. If you like your bell peppers cooked a little more than add and leave to cook for 1 minute. If you like them crunchy then add, stir and turn off the stove. Add the basil. Stir and remove from heat.

Enjoy over rice. This serves about 4 people.

*Note: The coconut cream and the red curry paste you should be able to get at a local Chinese market. If not you can substitute. Also the red curry paste DOES have sugar. Its only 2g for the 4oz can. My kids have decided they are ok with that because we aren't really adding it, its such a specialty item, and its such a small amount. But if you don't want it then use the Thai Kitchen Red Curry Paste. It doesn't have sugar in it. You might have to use more of the Thai Kitchen Red Curry Paste to get the same flavor.