Thai style pumpkin cream
Coconut milk and curry paste are two ingredients that combine great in the kitchen.
They are the key to the oriental touch, and if you add a little cilantro or roasted peanuts or caramelized with soy, ideal!
In my house we do not use peanuts because my brother has an allergy of those that if you do not have medicine nearby can be deadly, so we prefer to prevent that cure.
It is a simple cream, loaded with vitamins and only 3 ingredients. And salt and cilantro. Well, 5 ingredients …
It involves boiling the pumpkin and mashing it with coconut milk, curry and ready.
Actually it is done in a moment, and the creaminess that it has is of show … advantages of coconut milk.
Another option is to cook it directly in the coconut milk and then only to grind, although the difference is minimal in the result, and looks great with the pumpkin pipes, what better?
If you see animals that are great and comforting from feet to head on a night of these cold.
1/2 pumpkin potimarron (the pear-shaped), or another variety that you want
1 can of coconut milk (250-300 ml)
1 tbsp. Red curry paste
A little bit of salt
Cilantro and / or seeds to serve
Cook the pumpkin in water until it is soft on the inside.
Grind it with a robot or turmix along with coconut milk and curry. Correct salt.
Pour into a bowl and serve with a few leaves of coriander and some pumpkin seeds or some varied.
Look that you see variety of creams and recipes with squash these days on all blogs. With the Cream of 3 pumpkins Concha, and the Scones of Palmira I was beginning to drool, and I was already touched … Now I add another to the recipe.