Thursday, March 13, 2008

Chayote and Pumpkin Green Curry

Chayote - pronounced [chah-YOH-teh], is an edible plant belonging to the gourd family can be eaten raw or cooked. In this recipe, I use chayote and pumpkin as the main ingredients to cook green Thai curry. It is my first time eating this plant. Next, I might try out stir-frying chayote and pumpkin with basil leaves. Check out other ways of cooking chayote @ - Fou Shou Gua with Dong Fen & Tofu with Vegetables .

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2-3)
° 150g pumpkin (weight after peeling), diced
° 150g chayote, peeled and diced
° 1 small firm tofu(beancurd), cut into cubes and deep-fried/pan-fried
° 50g “Earthen Pot” green curry paste, or to taste
° 1 tablespoon olive oil
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, bruised
° 2-3 kaffir lime leaves
° 125ml water
° 125ml fresh coconut milk or soy milk
° small handful basil leaves
° 1 fresh red chilli, seeded and cut into large pieces
° salt and sugar to taste

1. Heat the oil in a wok. Add the lemongrass, green curry paste and fry till fragrant.
2. Stir in the pumpkin, chayote and fry for a minute.
3. Throw in the water and bring to a boil. Simmer until the vegetables are tender. Add in the lime leaves, basil leaves, tofu and coconut milk. Season to taste with salt and sugar if necessary.
4. Garnish with chilli and serve hot with rice.

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