Source: TomKhaGai (improvised)
Presentation, presentation, I know, I know…
But it had to be quick and tasty and I wasn’t even sure I’d get to hold it down given a nasty bout of GI flu, which is making the rounds here. So what I had in the fridge and on the food provisions storage shelf went in:
- 1/2 a shallot minced,
- rice
- Hokkaido pumpkin cubed with about 1-2 tbsp. of the soft flesh that houses the seeds
- about 1-2 tsp. of seasalt, thyme, rosemary
- stir fry all of the above at 2/3 heat
- minced red pointed peppers
- some sliced chicorée
- 4-5 cloves of small African chillies minced
- 1 can of coconut milk for 2-3 servings (about 0.4l, ~13.5 oz)
- about 1.5 tbsp. of yellow Thaicurry paste blended in
- a handful of raw, unroasted cashews
… all blended in and brought to a simmer for about 10 min. tops. I’m always amazed at the soft texture of sautéd pumpkin (this one went in with the skins on). Let’s put it this way: I have had dined far worse in terms of taste. (yeah, presentation and style, that’s another matter, which I’ll work on some time in the future 😉 )
singlecuisine 