Enjoy the exquisite flavors of Thai Pumpkin and Salmon Red Curry like the ones from this newly opened thai franchise restaurant<\/a>.<\/p>\n <\/p>\n Pumpkin and salmon might seem like a strange combination, but all doubts will leave your mind once you taste this curry. I first had this curry at Thai X-ing, an amazing DC restaurant, where it was one of a variety of courses on their set menu. While everything there was delicious, this dish in particular stood out and still comes to mind (I spend a lot of time thinking about food). The tender and sweet pumpkin melts into the spicy, creamy, curry sauce, thickening it, and the salmon adds another dimension of richness. This version captured my memory of the dish well and was far easier than I thought it would be to throw together. The most time-consuming part was chopping up the pumpkin (I think what I got was actually a kabocha squash, and it had a particular thick, knobbly skin) and prepping the salmon (it seems to be the trend around here to leave the bones in the fish when selling it). I’ve been eating this curry for just about every meal since I made it, served over quinoa (though rice will be just as good and more authentic), and I’m already planning for when I can make it again.<\/span><\/p>\n Ingredients:<\/p>\n *The coconut cream is the solid part that can be scooped from the top of a can of coconut milk – together, this should be about 1 (13.5 ounce) can. Method:
\nThai Pumpkin and Salmon Red Curry<\/span><\/strong> (adapted from lasesana<\/a> and Nigella Lawson<\/a>)
\nYield: 6 – 8 servings<\/span><\/p>\n\n
\n**Any pumpkin-like squash will work – I think what I got was actually a kabocha squash, and butternut squash would also be just fine.
\n***I didn’t use these (can’t be found around here), but they’ll add extra authenticity. If you use them, the lime juice at the end will most likely be unnecessary.
\n****Or substitute brown sugar.
\n*****Regular basil is an okay (but not great) substitute – use about half as much.<\/p>\n
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