4/22/20

Pumpkin & Salmon Red Thai Curry


This past weekend I all of a sudden thought about one of my favorite dishes from Thai X-ing, a restaurant in DC, that I've not had in a while: pumpkin and salmon curry!

Maybe it's because the weather in DC area has been on a cooler side, or because I happened to have a can of coconut cream in my pantry and a kabocha squash that's been sitting on my kitchen counter for too many weeks to count.

I also just happened to have a few pieces of salmon arriving in my order from Whole Foods. Perfect timing.

I found a recipe from sel et sucre and adapted it using what I had in my kitchen. It definitely hit the spot!

Pumpkin & Salmon Red Thai Curry
Serves 4-6

1 can coconut cream (do not shake it)
1/4 cup Thai red curry paste
1 kabocha squash, or any other small pumpkin or winter squash, peeled very carefully, and cut into bite size pieces after removing the seeds
water
3 kaffir leaves
1 orange pepper, sliced
1 green pepper, sliced
1 yellow squash, sliced
salt
2 salmon filets, skins removed, cut into bite size pieces
1 cup defrosted peas

lime 
cilantro

1. In a large skillet, add the coconut cream (the solid part) and red curry paste and simmer for 10 minutes.
2. Add kabocha, coconut milk (the liquid part from the can), and enough water to cover. Drop in kaffir leaves. Bring to a boil, then lower the heat and simmer for about 5-10 minutes until kabocha is tender.
3. Add peppers and yellow squash, season with salt and cook for 3-5 more minutes.
4. Nestle in salmon pieces and defrosted green peas and simmer until salmon is cooked through: about 3-5 minutes.
5. Serve garnished with lime wedges (squeeze those into the curry) and cilantro.

Look at the color!!! Of course if you have fish sauce and Thai basil, use those. You can also add a bit of heat with sriracha.

I ate the curry without rice, but you can do as you please. 

If you are vegetarian or vegan, use tofu or mushrooms instead of salmon. This would also be great with eggplant.

Comfort in a bowl.

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