Thai - Style Pumpkin Curry Recipe

*5 cups pumpkin, peeled and cut into 1/2" cubes
*2 red bell peppers cut into 1/2" strip (Feeling brave ? Try a Thai chili with the red peppers.)
*14 ounces coconut milk
*2 tablespoons of red curry paste
*1 cup soup stock
*2 tablespoons tamarind paste
*5 tablespoons chopped, fresh cilantro
*1 tablespoon zest of lime

*In a large, heavy bottomed saucepan, over medium heat, mix 4 tablespoons of coconut milk and red curry paste, until blended.
*Add remaining coconut milk + soup stock and tamarind.
*Bring ingredients to a simmer.
*Add pumpkin cubes and simmer for another 10 minutes, covered.
*Add red bell pepper strips.
*Simmer another 5 minutes.
*Remove from heat and stir in cilantro.
*Let it stand, covered with a tight lid, for 5 minutes.
*Serve over an aromatic rice.

Garnish each serving with a pinch of lime zest and a cilantro leaf.

Share with good friends.