Follow these steps for perfect results
pumpkin puree
coconut milk
Thai red curry paste
maple syrup
unsalted butter
coarse salt
Combine coconut milk and Thai red curry paste in a saucepan.
Bring to a bare simmer, being careful not to boil.
Cook for five minutes, stirring the curry paste into the coconut milk.
Add pumpkin puree, 2 tablespoons of butter, and coarse salt to the saucepan.
Mix to combine all ingredients thoroughly.
Add maple syrup to taste, adjusting for desired sweetness.
Butter small gratin dishes or a large casserole dish.
Spoon the pumpkin mixture into the prepared dish(es).
Dot the top of the mixture with the remaining butter.
Broil for 3-4 minutes, or until the top is lightly browned.
Expert advice for the best results
Adjust the amount of curry paste to your preferred spice level.
For a smoother texture, use an immersion blender.
Garnish with chopped cilantro or toasted coconut flakes.
Everything you need to know before you start
10 minutes
Can be prepared 1 day ahead and reheated.
Serve in individual gratin dishes or a large casserole, garnished with fresh herbs.
Serve as a side dish with grilled chicken or fish.
Accompany with jasmine rice.
Balances the spice and sweetness.
Compliments the spice
Discover the story behind this recipe
Combines Southeast Asian flavors with Western comfort food.
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