Pumpkins are abundant in the Karen state in Myanmar, where people grow them in kitchen gardens for household consumption. The pumpkins are used in a variety of traditional Karen dishes, including this delicious curry.
Recipe from the Mo Mo & Bo Bo Cookbook, Borderline Tea Garden Restaurant & Cafe in Mae Sot. Notes by Chef Nge Nge:
This recipe is vegan, but the original version would typically include a small amount of fish paste, so feel free to add that if you like for a non-vegan version of the curry.
Kabocha squash or buttercup pumpkin are both good choices for this recipe. You can also use other, smaller-sized pumpkins or butternut squash, but the large ones for Halloween decoration are too watery and stringy. Use a “middle-aged” pumpkin for this curry. You can check with your finger nail when the pumpkin is ripe, but not too old. The pumpkin skin should feel like a bicycle tire (some resistance, but not too hard).
When cut in half, the pumpkin should be yellow or orange without too many seeds.
Recipe: Karen Pumpkin Curry
4
servingsKeep the screen of your device on
Ingredients
2.2 lbs (1 kg) pumpkin
2 small red onions
2 garlic cloves
1½ teaspoon sugar
1 teaspoon salt
⅛ teaspoon turmeric
2 teaspoons paprika
3 stalks lemongrass
½ cup (1.2 dL) vegetable oil
4 cups (9.5 dL)water
½ teaspoon black pepper
2 sprigs lime basil or honey basil
Directions
- Remove skin and seeds and cut the pumpkin into 1″-2″ cubes.
- Smash the lemongrass along its length to release the flavor. Tie the stalks into knots
- Mince the onion and garlic, or pound with a mortar and pestle.
- Put the pumpkin, lemongrass, onion and garlic in a large pot. Add water, oil, paprika, turmeric, sugar and salt. Bring to a boil.
- Reduce the heat and let it simmer until the pumpkin is soft. You can check with a fork. Drops of oil will also come up to the surface. This will usually take around 15 minutes.
- Remove from heat, sprinkle basil and pepper on top and cover with a lid until ready to serve.
- Served with steamed white rice or bread.
