Sweet Pumpkin And Peanut Curry Recipes

PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP

Steps:

• Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.
• While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.
• Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.
• Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

PUMPKIN PEANUT CURRY SIMMER SAUCE

Steps:

• In a large pan (large enough to eventually hold the simmer sauce and the ingredient you will be simmering), heat the oil over medium heat. Add garlic, ginger, and red pepper flakes and cook for 2 minutes until fragrant. DO NOT OVERCOOK THE GARLIC.
• Add the peanut butter and stir to combine. Add the soy sauce, pumpkin, and curry paste. Stir to thoroughly combine.
• Once sauce comes together, turn the heat to low.
• If you are cooking meat in the simmer sauce, add approximately 1 pound of meat, cut in bite size pieces. If you are cooking vegetables, have warm vegetables before combining them with the sauce (such as by steaming or microwaving). If you are using noodles, cook noodles in a separate pan and then add to the sauce.
• Sprinkle with scallions and serve.

SWEET CURRY PUMPKIN SEEDS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine pumpkin seeds, brown sugar, cinnamon, and curry powder in a bowl. Add vegetable oil gradually, until lightly coated. Spread seeds evenly on a baking sheet.
• Bake in the preheated oven for 10 minutes. Remove the sheet from the oven and flip the seeds. Continue baking, flipping seeds every 10 minutes, until crunchy and golden brown, 20 to 30 minutes.

SWEET PUMPKIN AND PEANUT CURRY

Steps:

• Heat oil in large sauce pan. Add garlic and shallots and cook over medium heat, for 10 minutes or until softened and golden.
• Add the yellow curry paste and stir-fry over medium heat for 30 seconds until fragrant. Add the stock, lime leaves, galangal, pumpkin and sweet potatoes.
• Bring to boil, stirring frequently, then reduce heat to low and simmer gently for 15 minutes.
• Add the peanuts and coconut milk and mushrooms. Stir in the soya and fish sauce sauce, simmer 5 minutes more.
• Spoon into warmed individual bowls and garnish with pumpkin seeds.