So why pumpkin? Besides the fact that I'm completely obsessed with them every fall and that the seeds make tasty tasty snacks, they are hugely good for you, just a few things you should know:
- Just like all brightly colored fruits and veggies, the gorgeous orange color of pumpkins is a key indicator that it's loaded with beta-carotene, which may reduce the risk of certain types of cancer, offers protection against heart disease and the degenerative effects of aging
- Just one half cup serving of pumpkin contains 5 grams of fiber which helps decrease cholesterol levels, control blood sugar and promotes healthy digestion
- Pumpkin is rich in vitamins C and E which boost immunity, reduces risks of high blood sugar and promotes healthy skin
- Pumpkin is also rich in potassium and magnesium which are extremely helpful to the body in a range of ways from promoting a healthy immune system to contributing to bone strength
With a pretty little pumpkin that came in my weekly Farmhouse Delivery box I set to finding something to do with it. I was a little unsure at first, pumpkin is something I don't cook with a lot, love carving them but cooking with them was a little foreign. Inspired by the Farmhouse Table (Farmhouse Delivery's Blog) I grabbed some green curry paste and a good knife and went to work.
Thai Green Curry with Pumpkin
inspired by Farmhouse Table
4 oz green curry paste
2 14 oz cans coconut milk (full fat)
1 6 oz can coconut cream
1 Tbsp fish sauce (or to taste)
½ small pumpkin, peeled and cut into chunks
1 pound cubed chicken
1 bunch basil, leaves picked
1. Place thick coconut cream in a large cast iron skillet or dutch oven, add curry paste and fry til fragrant.
2, Add remaining coconut milk, simmer for 5-10 minutes, then add fish sauce.
3. Add pumpkin cubes and meat.
4. Simmer til pumpkin is tender, then stir in basil leaves
The original recipe is served over rice, I roasted some cauliflower in the oven while the curry was cooking and served it alongside.