A hearty, soothing curry perfect for autumn or winter evenings. Its cheerful color alone will brighten you up. Moreover it taste terrific and great. The well-drained vegetables from any of these curries would make a very tasty filling for a pastry or pie. This may not be a Thai tradition, but it is a good example of fusion food.
Ingredients: (Serves 4)
30 ml/2 tablespoons vegetable oil
4 garlic cloves, crushed
4 shallots, finely chopped
30 ml/2 tablespoons yellow curry paste
600 ml/1 pint/2½ cups vegetables stock
2 kaffir lime leaves, torn
15 ml/1 tablespoon chopped fresh galangal
450 g/1 lb pumpkin, peeled, seeded and diced
225 g/8 oz sweet potatoes, diced
90 g/3½ oz/scant 1 cup peanuts, roasted and chopped
300 ml/½ pint/1¼ cups coconut milk
90 g/3½ oz/1½ cups chestnut mushrooms, sliced
15 ml/1 tablespoon soy sauce
30 ml/2 tablespoons Thai fish sauce
50 g/2 oz pumpkin seeds, toasted, and fresh green chili flowers, to garnish
Method:
Heat the oil in a large pan. Add the garlic and shallots and cook over a medium heat, stirring occasionally, for 10 minutes, until softened and golden. Do not let them burn.
Add the yellow curry paste and stir-fry over a medium heat for 30 seconds, until fragrant, then add the stock, lime leaves, galangal, pumpkin and sweet potatoes. Bring to the boil, stirring frequently, then reduce the heat to low and simmer gently for 15 minutes.
Add the peanuts, coconut milk and mushrooms. Stir in the soy sauce and fish sauce and simmer for 5 minutes more. Spoon into warmed individual serving bowls, garnish with the pumpkin seeds and chilies and serve.
[source from www.asianonlinerecipes.com]
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