Yield – 20 servings
Ingredients:
5 pounds peeled seeded and diced (medium) pumpkin or 1” butternut squash
1 Tbl. Tumeric powder
3 dry red chili pods, crushed, seeds discarded (dry Thai chilis, Ancho)
15 each small potatoes, par cooked and peeled
4 Tbl. Fresh cilantro – for garnish
3-4 cups green curry paste
2 cans 13.5 oz unsweetened coconut milk
1 Tbl. lemon juice
3-4 cups water to thin out
Instructions:
Sautee green curry paste in oil (canola). Add everything except pumpkin and coconut milk, simmer for 30 minutes, add pumpkin and coconut milk at last 8 minutes or so.
