Tuesday, March 20, 2012

First Day of What?

Here in Austin it's been "spring" for a while...I've been working out in shorts and t-shirts and sweating to death for at least three weeks, maybe more because Texas doesn't seem to know that the first day of spring was actually today.  Ha, someone let me know when we officially hit summer too, I'd bet $10 it's summer here much earlier, ahh the pleasure of living in Central Texas.  While I moan about the heat I should stop to consider the irony of posting this recipe, who knew I'd be so behind that I would be posting pumpkin recipes the first day of spring...

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
Do you want to be less healthy? No, didn't think so.  Isn't pumpkin tastier than taking a fist full of pills to supplement your diet? Yes, it very much is. 

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.

6 comments:

Angie's Recipes said...

To be honest with you, I love and could have pumpkin all the year round!

Let's celebrate SPRING with this delicious pumpkin dish!

Jessica | Cajunlicious said...

This sounds incredible and your right Spring has already been hanging around.

Reeni said...

Your coconut curry looks much better than the dinner I'm having! I'm a sucker for pumpkin any time!

grace said...

i hate that some people ban pumpkin from their tables any time except the fall--what nuts. this looks like a great spring dish to me!

Natasha Price said...

The curry with pumpkin sounds really delicious, awesome flavors!

Reeni said...

Thanks for the sweet comment you left me Lauren! Hope you're having a great week!