This delicious thai pumpkin curry is the perfect cosy recipe to use up any leftover pumpkins you have following any Samhain or Halloween celebrations. It is packed full of gorgeous fragrant flavours traditionally used in thai cooking such as ginger, lemongrass, lime and chilli.
If you stumble across this recipe when pumpkins are out of season you could substitute them for butternut squash or sweet potatoes instead!
I personally prefer this to be flavourful as opposed to packed full of heat so I just add half a chopped chilli with the seeds removed and one whole chilli to the mixture which I then remove along with the lemongrass before serving. I have written the recipe out following this method as I want everyone to be able to enjoy this recipe, however, if you personally enjoy more spice then you could increase, (or even decrease if the opposite applies to you), the amount of chilli used to suit your personal preference. Similarly, the same is true for ginger – personally I am a big fan so actually use more than the amount stated and would recommend doing the same if you are like me.
You could also make this curry using chunks of roasted pumpkin rather than adding it to the curry raw. If you opt to do this then you do not need to worry remove the skin as it will soften during the roasting process. Make sure you keep hold of the pumpkin seeds to turn into a delicious sweet or savoury snack roasted with some seasoning.
I like to serve this pumpkin curry with rice, lime wedges and additional coriander and chilli scattered across the top.
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