Recipe: Karen Pumpkin Curry – Vegan version

Pumpkins are abundant in the Karen state in Myanmar, where people grow them in kitchen gardens for household consumption. The pumpkins are used in a variety of traditional Karen dishes, including this delicious curry.

Recipe from Tea Garden Restaurant in Mae Sot. Notes by Chef Nge Nge:

This recipe is vegan, but the original version would typically include a small amount of fish paste, so feel free to add that if you like for a non-vegan version of the curry.

Kabocha squash or buttercup pumpkin are both good choices for this recipe. You can also use other, smaller-sized pumpkins or butternut squash, but the large ones for Halloween decoration are too watery and stringy. Use a “middle-aged” pumpkin for this curry. You can check with your finger nail when the pumpkin is ripe, but not too old. The pumpkin skin should feel like a bicycle tire (some resistance, but not too hard).

When cut in half, the pumpkin should be yellow or orange without too many seeds.

About Borderline Collective in Mae Sot, Thailand

Borderline Collective is located in Mae Sot, which is about the closest you get to Myanmar, while still being on the Thai side of the border. The shop/restaurant/art gallery/creative space was started with the purpose of supporting migrant and refugee women from Myanmar, by helping the women sell their handmade products. The women are organized in smaller, autonomous, collectives based in the small villages along the border, and Borderline Collective provides a space for the women to showcase their products, and thus reach a larger customer base.

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Recipe: Karen Pumpkin Curry – Vegan version

Recipe by Chef Nge-Nge Course: Dinner, CurryCuisine: Myanmar, Karen

Servings

4

servings

This recipe is vegan, but the original version would typically include a small amount of fish paste, so feel free to add that if you like for a non-vegan version of the curry.
Kabocha squash or buttercup pumpkin are both good choices for this recipe. You can also use other, smaller-sized pumpkins or butternut squash, but the large ones for Halloween decoration are too watery and stringy. Use a “middle-aged” pumpkin for this curry. You can check with your finger nail when the pumpkin is ripe, but not too old. The pumpkin skin should feel like a bicycle tire (some resistance, but not too hard).

Ingredients

• 2.2 lbs 2.2 (1 kg) pumpkin

• 2 2 small red onions

• 2 2 garlic cloves

• 1½ teaspoon 1½ sugar

• 1 teaspoon 1 salt

• ⅛ teaspoon ⅛ turmeric

• 2 teaspoons 2 paprika

• 3 stalks 3 lemongrass

• ½ cup ½ (1.2 dL) vegetable oil

• 4 cups 4 (9.5 dL) water

• ½ teaspoon ½ black pepper

• 2 sprigs 2 lime basil or honey basil

Directions

• Remove skin and seeds and cut the pumpkin into 1″-2″ cubes.
• Smash the lemongrass along its length to release the flavor. Tie the stalks into knots.
• Mince the onion and garlic, or pound with a mortar and pestle.
• Put the pumpkin, lemongrass, onion and garlic in a large pot. Add water, oil, paprika, turmeric, sugar and salt. Bring to a boil.
• Reduce the heat and let it simmer until the pumpkin is soft. You can check with a fork. Drops of oil will also come up to the surface. This will usually take around 15 minutes.
• Remove from heat, sprinkle basil and pepper on top and cover with a lid until ready to serve.
• Serve with steamed white rice or bread.

Recipe Video