• colinbarclay

Pumpkin Coconut Curry


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


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 and add ginger - lemongrass. Sauté till raw is knocked off, add pumpkin and sweet potato, sauté until coated with ginger-lemongrass-coconut oil and lightly salt them, stir some more. ADD COCONUT MILK BROTH. 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.


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, 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. 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 the shit out if things 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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