This classic Thai Curry Riff is the perfect comfort food

I grew up in the swollen heat of Thailand, where the temperature rarely falls below the “light sweater”. As a result, I developed some obsession with the cold; The ideas of the four seasons were exciting to me. Jill Barklem's I wore well -worn copies Robot Books and fascinated by the cozy activities the mice stood up in the village of the wooden cakes: organizing winter balls, steaming Christmas puddings and lifting their little legs in front of the roaring fires.

While I have not yet discovered the utopian community of my dreams here in the New York Hudson Valley, where I live now, I have completely hugged the cold northeast weather and the hard products that come with it. One of the cornerstones of the colder months is winter squash, although the season will be extended well beyond the actual winter season. Squash and other hard-skinned pumpkin will appear on local markets at the end of summer and can accumulate many months later in the early spring, the farmers' market. This is the perfect vehicle for this fried Squash Curry, which is a welcome meal at least three of the four seasons of the year. The traditional Thai hor mok, the steamed curry -type inspiration, contains sweet nuts squash with the heat of the red curry paste.

Hor Mok (ห่อหมก ห่อหมก) is more of a approach than a particular food: the term describes a traditional cooking method where fish, such as Thai basil and macrut lime leaves, and the spices are packed in a banana leave

While the regional variations are plenty, the most common version of Hor Mok in Thailand is made by combining minced fish, red or yellow curry paste, egg and coconut milk. (The chopped vegetables, such as cabbage, and texture are also included in the food is essentially salty, spicy pudding. Although the Hor MOK may differ in size, they are usually made in one-service packages, so rice as a individual meal or a larger group of dinner.

A few years ago, I browsed more Hor Mok recipe to prepare for my cooking I cooked. I met a Momluang Terb Xoomsai Ratakosin Foods 1982, A printed cookbook shows a number of refined, modern recipes from one of Thailand's most important culinary experts. Unlike many Hor MOK recipes, which contain completely beaten eggs, the centrifugation of the Xoomsai included the egg whites until light and fluffy, then folded into the rest of the ingredients and created a lighter version of the classic Hor Mok. His texture reminded me of a butternut pumpkin I made at a restaurant in a restaurant like a prepyo chef – so I decided to make a vegetarian riff on the traditional HOR MOK using Xoomsai.

The result is a luxurious creamy pudding that was boldly flavored with butternut pumpkin and red curry, light, spacious texture, similar to a French pump.

The most important techniques that make this recipe great

Beat the eggs well, but don't overdo them. It may be tempting to the egg whites at high speeds, but I suggest that they mix them at medium speed, which lasts a little longer, but results in a stronger, more stable foam and minimize the risk of overloading egg whites. Overloaded egg whites do not keep the air well and will probably result in a pump that is quickly descending. To ensure that all your hard work does not waste, carefully fold the whipped egg whites into your pudding base. The longer and aggressive mix, the more air bubbles lose and result in a dense pudding that does not rise.

Use a sweet winter pumpkin. In the recipe below, I choose a sweet, earthy butternut pumpkin as many American grocery stores are widely available. However, if you can get your hands on the honeynut pumpkin, they have a more concentrated flavor than butternut pumpkin and make an excellent alternative (just note that honeynut is quite smaller than butternet, so they will need more to get the same weight).

Bake the pumpkin first. To install the squash, it is essential to cook and puree it first in the souffle mixture. There are many ways to prepare the pumpkin, including the source, steaming and microwave. Pumpkin roasting at high temperatures concentrates the taste of pumpkin Maillard reaction– A series of chemical reactions that occur when proteins and sugars are transformed by heat – to make it happen and result in a much more sweeter, more complex taste.

Curry paste purchased in the store is fine. You can make your own curry pasteBut for this, the red curry paste purchased in the store is perfectly okay as the paste flavors play a supportive role for the sweet, walnut, earthy pumpkin. I started with the most aromatic base with the toast of the curry paste which bloom the spicesRelease the fat soluble taste compounds that penetrate more fully into the vessel. (Remember, most traditional Thai curry paste paste paste, so make sure you check the ingredients if you consider the dish to be vegetarian.)

Download with coconut cream, macrut lime leaves and chewed red peppers. The dish is great, but especially delicious, when thickened coconut cream, zesty macrut lime leafs, and spicy red chiles, how many Thailand dining rooms serve traditional HOR. The Coconut Cream balances the curry spice, the macrut -lime leaves give refreshing scent and brightness, and the red chiles give it a spicy kick. Find a hot red chile such as bird eye, fresno or jalaeño – but if you are mild, you want to match red peppers or lunch box peppers.

I like this food served with smooth rice, but this is also good as part of a larger spread; Such as served with other Thai foods such as zesty salad or the meaty stirring“I also found this a great non -traditional page on the fried chicken too.

Cooking method
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