Shwe Payon Thee Hin (Thai Vegan Pumpkin Curry) is a traditional Thai recipe for a classic curry of pumpkin in a vegetable stock base with onion, spices, tamarind and soy sauce. The full recipe is presented here and I hope you enjoy this classic Thai version of: Thai Vegan Pumpkin Curry (Shwe Payon Thee Hin).
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If you would like something different to serve for Halloween, then this warming vegan pumpkin/squash curry is pretty much guaranteed to be a hit.
Ingredients:
6 tbsp oil (vegetable, sunflower or peanut)
2 medium onions, chopped
5 garlic cloves, peeled
1 thumb-sized piece of ginger, peeled
1 tsp turmeric powder
2 tsp chilli powder
1 cinnamon stick
1 tsp tamarind paste, blended with 100ml hot water
1 tbsp light soy sauce
100ml vegetable stock
850g kabocha pumpkin or butternut squash, peeled and cut into 3cm chunks
Method:
Place a large, lidded, casserole dish over medium-high heat. Once hot add the oil, followed by the onions and cook slowly, reducing the heat to medium-low until the onion is soft and just beginning to colour (about 15 minutes). Stir every 4 minutes to ensure the onions cook evenly.
In the meantime, pound the garlic and ginger to a paste in a mortar (or puree in a food processor).
Once the onions are starting to brown add the ginger-garlic paste and stir-fry for 1 minute until fragrant. Scatter over the turmeric, chilli powder and cinnamon stick, stirring thoroughly to combine. Cook for 1 minutes, stirring constantly then add the tamarind water, soy sauce, stock and pumpkin chunks.
Bring everything to a gentle simmer and cook over low heat, covered for 25 minutes. At the end of this time, check a piece of pumpkin by piercing with a fork. If tender, take the pan off the heat; otherwise continue cooking for about 5-10 minutes more until the pumpkin is tender.
At this point the gravy will be quite thin, if you wish to thicken, either mix in a little cornflour (cornstarch) slurry or increase the heat and cook, uncovered.
Adjust the seasonings to taste and serve with rice.
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