4 tablespoons water 2 tablespoons tamari or soy sauce 2tablespoons lime juice – roughly juice of 1 lime
– 2 peperoncini 30 gr peeled garlic cloves 2 tablespoons tomato paste 2 tablespoons coconut sugar or raw cane sugar 2 tablespoons lemongrass & ginger oil (https://bit.ly/2LqIhDA) 1 teaspoon turmeric powder 1 teaspoon galangal powder (found in Alnatura shops) 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon paprika powder 1 teaspoon ginger powder 1 teaspoon salt
Make the paste using a strong blender or food processor. Start by adding the liquids, then the dry ones and blend or process until it’s smooth. Transfer to a jar and store in the fridge for up to 1 week. You can also separate in 3 containers and freeze for up to 3 months.
Ingredients Red Thai Pumpkin Curry
Serve 3 to 4 people
1 pumpkin, around 800 gr to 1 kg
2 tablespoons coconut oil
100 gr Red Thai curry paste – 3 garlic cloves – finely chopped 1 onion – finely chopped 1 teaspoon salt Optional 1 peperoncino (skip if you don’t like it too spicy) – finely chopped
– 250 ml coconut milk (we use a light version found in Migros) 200 gr classic tofu cut in cubes
2 large handful of chopped kale 250 gr cherry tomatoes
fresh coriander leaves
– Optional basmati rice or quinoa on the side – 60 gr per person
Heat your oven at 220 degrees Celsius. Cut the pumpkin in two, deseed it and then in 2cm slices. From each slice, make cubes of roughly 2cm. Transfer the pumpkin to a tray lined with baking paper. Roast for 15 minutes or until the pumpkin is soft but not mushy.
Heat a pan on medium heat and add the coconut oil. When it’s hot add the chopped onions, garlic and peperoncino and cook for 3 minutes. Add the curry paste and cook for 2 minutes. Add coconut milk, tofu cubes, cherry tomatoes, chopped kale and salt. Allow to simmer for about 12 to 15 minutes. Because the pumpkin is cooked, you just need to add it right at the end.
We suggest to serve each portion in a deeper dish like a soup plate and garnish with fresh coriander leaves.
This Red Thai Pumpkin Curry is delicious and super filling even without rice. If you need something on the side, start by cooking 60 gr of rice or quinoa per person.