Mushroom and pumpkin red Thai curry
Ingredients:
- 30g lemongrass
- 30g ginger
- 30g red onion
- 30g garlic (about 6 cloves)
- 60g red Romano pepper
- some red chillies (depending how spicy they are)
- 2 limes
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoons turmeric powder
- 1 teaspoons salt
- 0.5 teaspoon Kashmiri chilli powder
- 60 twists of black pepper (about 2 teaspoons)
- coconut oil
- 400g can of coconut cream
- 40g unrefined sugar (coconut sugar, jaggery, etc.)
- pumpkin or butternut squash
- Brown Shimeji mushrooms
- wholegrain rice
- 20g Thai basil
Methods:
- Start boiling the rice.
- First make the curry paste. Finely chop the lemongrass. Very roughly chop ginger (no need to peel it), red onion, garlic, Romano pepper and chillies. Place all of them in a bowl. Add zest of 2 limes and all the spices (cumin, coriander, turmeric, salt, chilli powder, black pepper). Handblender everything into a paste.
- In a heavy-bottomed pot, heat a bit of coconut oil. Add the curry paste and fry for a couple of minutes, until it smells really good. Don’t let it stick to the bottom of the pot.
- Add the coconut cream and unrefined sugar, and let it simmer.
- Peal the pumpkin/squash, chop it into bite-sized cubes and add it to the curry.
- Add in the mushrooms. Add water if needed.
- Once the pumpkin/squash is tender, stir in half of the Thai basil and take off the heat. Stir, taste and adjust salt, acidity (lime juice), spiciness (chilli powder) and sweetness (unrefined sugar).
- Serve with rice, sprinkled with basil and lime wedgies on the side.