APN News

  • Saturday, July, 2022| Today's Market | Current Time: 10:55:51
  • On Behalf Of Chef Sushant Parab, Sous Chef, Hotel Sahara Star

    INGREDIENTS:-

    • Yellow Thai Curry Paste – 30 Gms
    • White Onion – 10 Gms
    • Garlic Cloves – 10 Gms
    • Fresh Ginger – 5 Gms
    • Pumpkin Puree – 110 Gms
    • Coconut Milk – 80 Gms
    • Thai Veg Stock – 50 Ml
    • Lime Zest – 4 Gms
    • Lemongrass – 1 Stalk
    • Corriander Stems – 10 Gms
    • Salt – 15 Gms
    • Pepper – 10 Gms
    • Tofu – 15 Gms
    • Red Currant – 2-3 Pcs
    • White Sesame Seeds – 4 Gms
    • Mushroom – 2 Pieces
    • Hijiki – 3 Gms
    • Micro Greens – 1 Gms

    METHOD:-

    1. Heat the oil in a large pan or wok. Add the onion, garlic and ginger and fry for 4-5 minutes. Add the curry paste, pumpkin puree and all the veggies. Fry gently for another 4-5 minutes.
    2. Add the coconut milk, stock, lime zest and lemongrass.
    3. Bring to the boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender, stirring every now and then. Season with to taste.
    4. Add the chopped coriander leaves and garnish with edible flowers and micro greens.
    5. Can we well accompany with Steam rice or Jasmine Rice.

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