It was quite the disaster!
I had reservations about the length of time the carrot would be cooking
, but we decided to stick to the recipe.
It smelled absolutely divine when we started. That was just the ginger, garlic & lemon grass. (We used ginger instead of galangal, as we couldn't find galangal).
The upshot was the carrots were hard as rocks and it was way too hot (spicy-wise). I had one mouthful and that was enough!
I think it can be seriously tweaked to be a lovely dish. If anyone has a go at it (and gets it right), let me know!
Carrot Pumpkin Curry - serves 4
Ingredients
150ml vegetable stock
1 inch piece galangal, sliced
2 garlic cloves, chopped
1 lemon grass stalk (white part only), finely chopped
2 fresh red chillies, deseeded and chopped
4 carrots, cut into chunks
225g pumpkin, deseeded and cut into cubes
2 tbsp vegetable or groundnut oil
2 shallots, finely chopped
3 tbsp Thai yellow curry paste
400 ml coconut milk
4-6 sprigs of fresh Thai basil
25g toasted pumpkin seeds, to garnish
Method
1. Pour the stock into a large saucepan and bring to the boil. Add the galangal, half the garlic, lemon grass and chillies and simmer for 5 minutes. Add the carrots and pumpkin and simmer for 5-6 minutes, until tender.
2. Meanwhile, heat the oil in a wok or frying pan and stir-fry the shallots and the remaining garlic for 2-3 minutes. Add the curry paste and stir-fry for 1-2 minutes.
3. Stir the shallot mixture into the saucepan and add the coconut milk and Thai basil. Simmer for 2-3 minutes. Serve hot, sprinkled with the toasted pumpkin seeds.
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