Creamy, spicy, tangy – this curry is everything I want on a cold winter day.
Like most American kids, my first encounter with pumpkin was in pumpkin pie. Unlike most American kids, it didn’t leave a strong impression on me. I’d happily take a slice if you offered me one, but if it were one or the other, I’d pick its pecan cousin every time.
It wasn’t until I visited my first Thai restaurant that I realized how much I was missing out. I was so enthralled with the way the squash melted into the spicy coconut milk that when I started cooking for myself, pumpkin curry was one of the first dishes I tried to make. However, my attempts to adapt it for weeknight dinner were stumped by squash that remained unpleasantly hard, even after 30 minutes of simmering.
Enter the Instant Pot. Ten minutes under high pressure, and voila! Luscious, melty pumpkin. These days, this dish is one of my go-to recipes for the chilly season. I’ve included a version with roasted salmon and kabocha, a Japanese pumpkin with stripey green skin and sunrise-orange flesh, but it can easily be adapted to your tastes. When the leaves start to turn and everyone lines up for pumpkin spice lattes, you can find me at home making pumpkin spice curry.
- 1 large (8oz) salmon fillet
- Olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 medium (~1.25lb) kabocha squash
- 3 cups (3oz) baby spinach, washed
- 1 tbsp vegetable oil
- 1/2 medium yellow onion, diced
- 1/2 tsp salt
- 2-4 tbsp red curry paste, depending on your spice tolerance
- 2 cloves garlic, minced
- 1 tbsp ginger or galangal, minced
- 1/2 can (7oz) full-fat coconut milk
- 1/4 cup chicken broth
- 1 tsp white miso
- 1/2 tsp fish sauce
- 1/2 tsp soy sauce
- Steamed rice, to serve
- 1 lime
- 1 bunch Thai basil
- 1/4 cup roasted salted peanuts, chopped
- Pressure Cooker
- Baking sheet
- To peel or not to peel:
- Beat the heat: