Friday, March 6, 2015

NMF: Thai Pumpkin Curry with Prawns

I’m not exactly what you’d call an exotic eater. I grew up on the Standard American Diet with some strong Midwestern and Scandinavian influences. (I won’t get into the “I’ve-been-on-a-diet-longer-than-I-can-remember” influences, which are fodder for innumerable posts more). So a Lawry’s taco seasoning pouch and chop suey were about as exotic as it got for me growing up.

It wasn’t until I was in my mid-20's that I had sushi for the first time. An acquaintance bet that I would like it or he would buy me dinner. I didn’t hate it, but…he still paid for dinner. I wonder if he would cry foul if he knew how much sushi I have eaten since.

I mean, I've had Kansas sushi and lived to tell!

And it was in Kansas (maybe actually Missouri, come to think) that I first had Thai food. A friend had an extra ticket to a Bob Dylan concert in Kansas City and I figured it was pretty much a bucket list kind of show to see, so I went. We met up with a friend of his at a Thai restaurant. They assured me, the should-have-been-laid-back California girl, that I was going to like it. I don’t remember what I had to eat (only that it was not Pad Thai) but I’ve since come to enjoy the cuisine, especially pumpkin curry. I often make this with chicken, but my latest obsession is prawns.

I adapted my recipe from a super simple one I found on Taste of Home. While I’m guessing purists might scoff, it does in a pinch. Made even easier using prepared stir fry vegetables from the produce section. Frozen will work, too, but they have a tendency to get overcooked quickly, so you will have to adjust a bit.

Thai Pumpkin Curry with Prawns

1lb prawns (large or 31/35)
Stir fry vegetables
4 tsp yellow curry powder
¼ tsp pepper
2 T olive oil
1 garlic clove, minced
1 cup canned pumpkin
½ can coconut milk
¼ cup pumpkin or apple butter
Prepared rice (or substitute)

Heat olive oil in large skillet over medium-high heat. Saute vegetables to desired doneness and add prawns, cooking until pink and slightly opaque. Add garlic and cook until fragrant. Stir in the pumpkin, pumpkin/apple butter, curry powder, and coconut milk. Bring to a boil, reduce heat, and simmer for about 5 minutes.

Serves 4

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