RECIPE: Fairytale Pumpkin Curry

RECIPE: Fairytale Pumpkin Curry

Ask and you shall receive.

December 13, 2016

Content sponsored by our brand partners at Pure Leaf

Many of you, after watching Chef Michael Gulotta crush this cozy pumpkin curry, were so amped about recreating it you just about broke the Internet with requests for the full recipe. To that, we say YOU GOT IT, DUDES. 

Brighten up your winter days with this spice-laden sensory getaway — and let us know how it goes! 

Curry Paste

3 shallots, peeled
6 cloves garlic, peeled
2” finger of ginger, peeled
2 fresh Thai chilies
1 dry Thai chili
1 teaspoon fresh turmeric
1” finger fresh galangal
2 stalks lemongrass
2 Makrut lime leaves
1 teaspoon cumin, toasted and ground
1 teaspoon coriander, toasted and ground
1 teaspoon Korean chili flake

Mince all ingredients except spices. Mash everything in a mortar and pestle to make a paste.

Serrano Ham and Apple Salad

½ cup seasoned rice wine vinegar
1 ½ cup canola oil
1 tablespoon pumpkin seed oil
½ teaspoon saté chili paste
½ tablespoon ginger root, peeled and minced
6 slices of Serrano ham, sliced into ribbons
2 Granny Smith apples, cut into matchsticks
5 leaves basil, sliced thinly
¼ head cilantro, stems minced and leaves torn
Salt to taste

In a medium mixing bowl, whisk together the rice wine vinegar, canola oil, pumpkin seed oil, saté paste and ginger. Season the vinaigrette with salt to taste. In a separate mixing bowl, fold together the ham, apples, basil, chopped cilantro stems and torn leaves. Season the salad with 1 cup of the vinaigrette.

Pumpkin Curry

¼ of a fairytale pumpkin, peeled and cut into 1 ½ ” dice
¼ cup coconut oil
1 onion, small dice
2 cups curry paste (see above)
2 Makrut lime leaves
3 13oz cans of coconut milk
½ bunch cilantro, sliced thinly
Salt to taste

In a heavy bottomed pot, caramelize the squash and onions in the coconut oil on high heat until the edges start to brown. Add the curry paste to the pot, and continue to toast for five minutes. Add the coconut milk and makrut lime leaves, then bring the pot to a simmer and cook for five minutes. Season the curry with salt to taste.

Serve the curry in warmed bowls, and top with the apple and Serrano salad. Serve immediately.





Recipe courtesy of Chef Michael Gulotta

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