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This recipe is a threat to any in your current top 10. So maybe you could make it a top 11. Let’s cook. credit and image:
  • 1 tablespoon avocado or coconut oil
  • 1 shallot, minced
  • 2 tablespoons fresh grated ginger
  • 2 tablespoons minced garlic
  • 3 tablespoons red Thai curry paste
  • 1 red bell pepper, thinly sliced
  • 4 cups peeled and cubed pumpkin
  • 28 ounces canned coconut milk
  • 2 tablespoons brown sugar
  • ¼- ½ teaspoon pink salt
  • 2 cups broccoli
  • 1 tablespoon fish sauce
  • Optional protein: cubed chicken breasts or cubed tofu
  • Optional toppings: Steamed jasmine or basmati rice, Cilantro, Green onion
  • In a FIREDISC cooker, heat oil over medium heat. Add in minced shallot, grated ginger, and minced garlic. Sauté for 2-3 minutes.
  • Add curry paste. Stir well. Cook for 2 minutes.
  • Add sliced bell pepper and cubed pumpkin. Stir. Cook for 2 more minutes. Add coconut milk, brown sugar, and salt.
  • Stir. Bring mixture to a simmer. If using a protein, add it.
  • Cover with Ultimate Flattop Lid. Lower heat to medium-low and continue simmering for 20 minutes.
  • To make a creamy curry, take about half of the coconut milk liquid and cooked pumpkin (leaving the protein in the cooker) and add to a high-powered blender. Blend until pureed. Add it back into the cooker.
  • Add broccoli and fish sauce. Cook for a few more minutes, stirring occasionally. Serve with steamed rice and top with fresh herbs.
  • NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.