Hybridizing Thai curry with Japanese pumpkin results in a much thicker curry that still has some heat, but is smoother on the tongue.

Ingredients

• Canola or Vegetable oil for sautéing
• 2 Red, Orange, or Yellow Bell Peppers
• 8 seeded and chopped Thai Green Peppers
• 1 Onion, julienned
• 1 Tbs minced Garlic, divided
• 2 jars Red Curry Paste
• 2 tsp Ground Turmeric, divided
• 2 tsp Ground Cumin, divided
• 1 Asian Pumpkin
• Kosher Salt to taste
• Black Pepper to taste
• 4 Tbs Fresh Ground Ginger, divided
• 2 Tbs Fish Sauce, divided
• Juice and Zest of 2 Limes, divided
• 3 Tbs Brown Sugar, divided
• 4 cups Chicken Stock
• 2 (14 oz) cans Coconut Milk, divided
• ½ a bag Baby Spinach
• 1 bunch Thai Basil
• 1 Pork Loin, cubed
• ½ bag Juliened Carrots
• (optional) 1 head Broccoli
• Chopped Cashews, to garnish

Instructions

1. Core out the Japanese pumpkin, discard top and seeds. Chop into chunks, boil for 10 minutes with chicken stock in a stock pot. Discard stock, and let Pumpkin cool while you work on curry.
2. In two stock pots, do the following; heat oil in stock pot, add curry paste, turmeric, and cumin, stir to activate seasoning.
3. In one pot, add pork and cook until done, about 10 minutes.
4. Once pork is done, in both pots, add coconut milk, garlic, ginger, fish sauce, lime, bring to a simmer. While doing this, remove skin from pumpkin. If including broccoli, lightly steam florets from head in microwave.
5. In pot with pork, add carrots, peppers, and onions to simmer. In pot without pork, add pumpkin, use immersion blender to combine (or puree the pumpkin before adding). Bring to a simmer. Once simmering, add the Thai peppers.
6. Simmer both pots for 10 minutes, then combine. Once combined, add baby spinach and Thai basil, simmer for 10 more minutes.
7. Serve over rice with chopped cashews.

Yield: 12 servings