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Pumpkin Coconut Curry

Updated: Aug 7



INGREDIENTS part one


About 15 lime leaves

About 24 inches lemon grass

About 1/4 ginger rough sliced

1 can full fat coconut milk

2 tablespoons coconut oil

***Optional chopped Thai Pepper


Turn Mid size pot on med-low

add coconut oil

add lime leaves Lemongrass and ginger

sauté 5 mins

add can of coconut milk and immediately fill can with water two times and add to pot (so two parts water one coconut milk).

Let simmer on very low until it is almost as thick as the coconut milk was before being diluted.

Strain ingredients out and set broth aside. Wash pot


INGREDIENTS part two


2 cups of pumpkin - large chunks

1 cup sweet potato - large chunks

1 tablespoon fine-chopped ginger

1 tablespoon fine-chopped lemongrass

1 tablespoon coconut oil


Pot on med-low

Add coconut oil, bring up to temp of pot and add ginger + lemongrass

Sauté until the raw is knocked off

Add pumpkin and sweet potato

Sauté and stir until coated with the ginger-lemongrass-coconut oil and lightly salt them

Stir some more.

ADD COCONUT MILK BROTH

Do not let temp come above a very soft simmer

Cook until both pumpkin and sweet potato are soft / to your liking. Add 1/8 teaspoon lime juice.

Taste and then maybe add a pinch or two of salt.


GREEN BEANS AND BROCCOLI


2 cups broccoli rough chop

2 cups green bean rough chop

1 tablespoon garlic fine-chop

1 tablespoon ginger fine-chop

1/8 teaspoon salt

2 tablespoon ghee


Bring large pan up to high heat

Let it get very hot

Add broccoli and green beans directly into pan (no oil)

Flip or stir around and let them get a little bit of that wok-style char on them, not burnt, just Asian street food style char, along with letting it cook for a little - the trick is to keep it moving and hot enough to burn, but you dont let that happen! Let it sit for a few seconds, stir, repeat. Add garlic ginger and salt directly on top in a pile

Slide ghee directly onto pan once it melts flip or stir the pile of stuff until it incorporates. You need to keep this moving.

The high heat is what you want for the right flavor but it will burn everything if you don’t keep it moving. Do this until garlic and ginger are cooked.

Add more salt if you like.

Pour curry over rice, top with basil / lime

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