After eating this squash curry so many times at Nicky's and Typhoon Thai restaurants here in Pittsburgh, I decided to try as many recipes for it as I could. This is what has come to be my special recipe for it. You may peel the pumpkin if you want, but it will fall apart way more easily. The rind will soften during the cooking process and it is perfectly edible. Plan to make jasmine or basmati rice with this recipe. Enjoy.
Provided by sophie
Categories Main Dish Recipes Curries Vegetarian
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
- Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
- Meanwhile, cut pumpkin into 3/4-inch cubes.
- Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
- Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.
Nutrition Facts : Calories 351.6 calories, Carbohydrate 18.8 g, Fat 28.4 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 19.4 g, Sodium 796.6 mg, Sugar 8.5 g
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Muddasar Hafeez
[email protected]I tried this recipe and it was just okay. The curry was a bit bland and the tofu was not very flavorful. I think I would try a different recipe next time.
gachaash 1352
[email protected]This curry was a disaster! The pumpkin was burnt, the tofu was rubbery, and the sauce was bland. I would not recommend this recipe.
Adnan Abid
[email protected]I didn't like this curry. The pumpkin was too mushy and the tofu was bland. The sauce was also too watery.
Kîpkírùì Cøllïñß
[email protected]This curry was a bit too spicy for me, but otherwise it was very good. The pumpkin and tofu were cooked perfectly, and the sauce was very flavorful.
Victoria Tosin
[email protected]I love this curry! It's so easy to make and always a hit with my family. The pumpkin and tofu are a great combination, and the sauce is so creamy and flavorful.
Adri O'Neale
[email protected]This curry was delicious! The pumpkin and tofu were cooked perfectly, and the sauce was creamy and flavorful. I would definitely make this again.
victorious Thompson
[email protected]This curry was easy to make and very delicious! I loved the combination of pumpkin and tofu. The sauce was also very flavorful. I would definitely recommend this recipe.
Danecita Flores
[email protected]This was a great recipe! I used a little less coconut milk than the recipe called for, and it was still plenty creamy. The curry was also very flavorful. I will definitely be making this again.
MD:SHOJIB RHAMAN
[email protected]I'm not a huge fan of tofu, but I really enjoyed this curry! The pumpkin and coconut milk made the sauce so creamy and flavorful. I would definitely make this again.
Winnie the Dictator
[email protected]This curry was delicious! I loved the combination of pumpkin and tofu. The sauce was creamy and flavorful, and the tofu was cooked perfectly. I would definitely recommend this recipe.
Jay Jasmin
[email protected]I made this curry last night and it was a hit with my family! Everyone loved the creamy sauce and the tender tofu. I especially appreciated how easy it was to make. I will definitely be adding this to my regular dinner rotation.
Emma Black
[email protected]This pumpkin curry with tofu was an absolute delight! The flavors were perfectly balanced, with a creamy coconut milk base and just the right amount of spice. The tofu was cooked to perfection, tender and flavorful. I will definitely be making this a