Thai Curry in roasted pumpkin

Thai Curry in roasted pumpkin

Thai Curry in roasted pumpkin

Chef Daniel Green prepares a Thai curry and serves it up in a way that celebrates the season of autumn.

Daniel is the emcee for the Celebrate Love Gala 2023 benefitting the Ronald McDonald House on October 14, 2023. Click here for details and tickets.

Serves 4

13 oz coconut milk
2 – 3 tablespoons Thai red curry paste
1 tablespoon brown sugar
1 tablespoon fish sauce
2 eggplants, cubed
2 tablespoons oil
4 mini pumpkins

Slice tops off pumpkins, and scoop out some flesh and the seeds. Drizzled with olive oil and roasted in the oven at 400 degrees for 45 minutes – 1 hour.

Heat a pan with the oil, cook the eggplant for about 4-5 minutes. Add the curry paste, ½ the coconut milk, fish sauce and sugar , bring to simmer. Cook for 5 minutes, add remaining coconut milk. Cook for another few minutes to reduce. Fill the pumpkins with the curry.

Garnish with fresh cilantro and slices of chili.