Seminole pumpkins are really sweet. Most of the traditional recipes I’ve found for them are desserts and breads. I love pumpkin pie, but not so much in May.
Family and friends are objecting to my seasonal bias. They want pie.
I’ll probably cave since I’ve got so many pumpkins, but in the mean time this Thai curry has kept everyone happy. The pumpkin is simmered in coconut milk with onion, kaffir lime leaves, curry paste, and cashews, then served over rice. If you don’t have a Seminole pumpkin, butternut squash is a great substitute.
Seminole Pumpkin Coconut Curry
2015-05-21 11:37:06
Print
Ingredients
- 1 Seminole pumpkin
- 2/3 cup raw cashews
- 3 tablespoons coconut oil
- 1 onion, diced
- 4-5 kaffir lime leaves
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar
- 1 tablespoon red curry paste
- 1 teaspoon sliced Thai chilis (optional)
- 1 can coconut milk
- salt, to taste
To Serve
- Rice
- Basil
- Lime wedges
Instructions
- Quarter the pumpkin and remove the seeds. Peel it and slice it into 1 1/2" chunks.
- Toast the cashews in a dry skillet until they begin to brown. Set aside.
- Add the oil to a large high-sided skillet or Dutch oven over medium-low heat. Sauté the onions until translucent, 10-15 minutes. Stir often and reduce the heat if they begin to brown. Stir in the pumpkin and lime leaves and continue to sauté.
- In a small bowl, combine the fish sauce, coconut sugar, and curry paste. Pour this over the pumpkin and stir it well. Add the Thai chilis, if using. Add the coconut milk. Raise the heat to medium and cook until the pumpkin is fork-tender. Stir in the cashews.
- Serve the curry over rice and top with basil. Add a squeeze of lime if you like.
Suwannee Rose https://suwanneerose.com/
Amazing, probably my favorite recipe ever since I have about 30 Seminole pumpkins.
Lucky you, James! I’ll be planting them again next month, but I’ve never had a crop like that. So glad you found this recipe and put those pumpkins to good use.