Ingredients
- 1 Cup uncooked brown (or white) rice
- ½ Kent (or Jap) Pumpkin
- 1 tin coconut cream
- 70ml vegetable oil
- Pinch of salt
- 2–3 star anise (Dependant on your taste buds)
- 1-2 cinnamon quills
- 5 tbsp Valcom yellow curry paste
- ¼ cup chipotles in adobo sauce
- 100-125g palm sugar
- 70-100ml soy sauce
- 1 tbsp yellow bean paste
- 2 ½ cups coconut milk
- 2 tbsp tamarind water
- 1 cup water (or stock)
- Crispy Shallots
- Makrut lime
- Basil leaves
Method
- Prepare a baking dish with baking paper, cut the pumpkin in halves and coat in oil, salt & paper – Roast for 25-35 or until soft.
- Begin to cook the rice following the instruction on the packet
- To begin the curry sauce, add coconut cream, salt, star anise and cinnamon quills in a heavy based pan on medium to high heat and bring to the boil, continue to cook until the cream thickens and starts to split.
- In the meantime, heat oil in a pan on medium to high heat and add Yellow curry paste and Chipotle, fry until aromatic.
- At this point, add the curry paste to the coconut and cook over medium heat stirring regularly to avoid catching. Once the mixture starts looking like lava and slightly darkens, strong Aromas will start to emerge
- Add the Palm sugar and cook until the paste returns to a thick lava-like stage. Watch carefully as the colour darkens considerably and the curry gives off sweet and nutty aroma
- Add the remaining ingredients, bring to the boil and secure to a simmer for 2-3 minutes.
- Add Cherry tomatoes right at the end, just before serving
- To serve, garnish with coconut cream, crispy shallots, Thai basil and Makrut lime leaf.
Product used in recipe
- Valcom - Valcom Curry Paste Yellow
