Thai Pumpkin Curry

With my homemade 'Thai Red Curry Paste' sitting in the freezer, how could I resist this simple recipe, furthermore Pumpkin is my favorite vegetable/fruit.  Those who loves pumpkin do try out this recipe.

Ingredients: (serves 1)

1 tbsp. cooking oil

2 cloves garlic (chopped)

1/2" ginger (peeled and chopped)

1 tbsp. onion (thinly sliced)

1 1/2 tbsp. Thai red curry paste

1 tbsp. pumpkin puree

200g. pumpkin (peeled and cut into 1/2" cube)

3 tbsp. coconut milk (put more if you prefers more creamy)

1 tsp. fish sauce

1 tsp. brown sugar

1/2 tbsp. tamarind paste

1 1/2 cups water (divided)

Some cilantro/parsley leaves (for garnish) - can use basil leaves

1/2 tsp. red chili (chopped - for garnish)

Methods:

1. In a heated wok add 1 tbsp. cooking oil, saute garlic, ginger and onions for 1 minute.  
2. Add Thai red curry paste, stir and cook for 2-3 minutes.  Add 1 cup water, stir and bring to a boil.
3. Add pumpkin puree, pumpkin and 1/2 cup water and cook until pumpkin is soft, but not mushy.
4. Add fish sauce,brown sugar and coconut milk.  Stir to mix, then add in tamarind paste and cook for another minute.  Taste for correct seasoning, adjust base on your taste preferences, if needed, add either brown sugar, or fish sauce.
5. Switch off heat and dish into a bowl and garnish with cilantro/parsley leaves and chopped red chilies.
6. Serve with freshly cooked rice.

I adapted this recipe from 'Whisk Affair' with slight adjustments to suit my cooking preference.