Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Thai Pumpkin Curry

with Mustard Greens & Chinese Black

Thai Pumpkin Curry with Mustard Greens & Chinese Black
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 650 calories

Let’s welcome in the autumn, Thailand-style. In this recipe, you’ll make a delicious pumpkin curry with traditional aromatics and Thai basil. In Southeast Asia, small pumpkins are prized for their sweet flavor and smooth texture. They’re used in soups, steamed with custard to be served as desserts and prepared in curries with spices and greens. We’re warming up the kitchen with the latter here, using a sugar pumpkin and completing the dish with beautiful, dark, nutty Chinese black rice.

Thai Pumpkin Curry with Mustard Greens & Chinese Black ingredients
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic and ginger. Thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the stems of the mustard greens; roughly chop the greens. Using a sturdy knife, cut off the top and bottom of the pumpkin. Remove and discard the seeds. Cut off and discard the skin. Cut the pumpkin in half, then into ¾-inch-thick pieces. Pick the Thai basil leaves off the stems; discard the stems. Roughly chop the peanuts. Using a peeler, remove the rind of the lime, avoiding the pith; mince the rind to get 2 teaspoons of zest. Quarter the lime.

Cook the rice:
2 Cook the rice:

Once the pot of water is boiling, add the rice. Cook 27 to 29 minutes, or until tender. Drain thoroughly and set aside.

Roast the pumpkin:
3 Roast the pumpkin:

While the rice cooks, toss the pumpkin pieces with olive oil and season with salt and pepper.Arrange the seasoned pumpkin pieces in a single, even layer on a sheet pan. Roast 20 to 22 minutes, or until browned and tender when pierced with a knife.

Start the curry:
4 Start the curry:

Just before the pumpkin has finished roasting, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, white parts of the scallions, lime zest and as much of the curry paste as you’d like. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.

Finish the curry:
5 Finish the curry:

Once the pumpkin has finished roasting, add the mustard greens and 1 cup of water to the pot of curry; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the greens have wilted. Add the coconut milk, coconut palm sugar and roasted pumpkin pieces. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Remove from heat and stir in the green parts of the scallions and the juice of all 4 lime wedges; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked rice and pumpkin curry between 2 dishes. Garnish with the Thai basil and peanuts. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic and ginger. Thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the stems of the mustard greens; roughly chop the greens. Using a sturdy knife, cut off the top and bottom of the pumpkin. Remove and discard the seeds. Cut off and discard the skin. Cut the pumpkin in half, then into ¾-inch-thick pieces. Pick the Thai basil leaves off the stems; discard the stems. Roughly chop the peanuts. Using a peeler, remove the rind of the lime, avoiding the pith; mince the rind to get 2 teaspoons of zest. Quarter the lime.

2 Cook the rice:

Once the pot of water is boiling, add the rice. Cook 27 to 29 minutes, or until tender. Drain thoroughly and set aside.

Cook the rice:
Roast the pumpkin:
3 Roast the pumpkin:

While the rice cooks, toss the pumpkin pieces with olive oil and season with salt and pepper.Arrange the seasoned pumpkin pieces in a single, even layer on a sheet pan. Roast 20 to 22 minutes, or until browned and tender when pierced with a knife.

4 Start the curry:

Just before the pumpkin has finished roasting, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, white parts of the scallions, lime zest and as much of the curry paste as you’d like. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.

Start the curry:
Finish the curry:
5 Finish the curry:

Once the pumpkin has finished roasting, add the mustard greens and 1 cup of water to the pot of curry; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the greens have wilted. Add the coconut milk, coconut palm sugar and roasted pumpkin pieces. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Remove from heat and stir in the green parts of the scallions and the juice of all 4 lime wedges; season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice and pumpkin curry between 2 dishes. Garnish with the Thai basil and peanuts. Enjoy!

Plate your dish: