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Thai Kang Kob Pumpkin!! This is by far one of our favorites here at Kindred Acres. This one was perfectly ripe and oooh so delicious! Kaliah actually could not stop eating the raw cubes! This pumpkin is delicious raw.....But we also have a nice large crockpot of coconut curry going with it. This one weighed just shy of 8 lbs. We didn't use all of it in the curry so I cubed up the rest and will freeze for later use. Here is my recipe for the curry....I made it up myself so if you try it, let me know what you think! :) 2 cans of organic coconut milk 1 can of organic cannellini white kidney beans 1 big handful cilantro chopped up 1 sweet bell pepper diced 1 sweet onion diced 2 large carrots sliced about 1/3 of the Thai Kang Kob pumpkin 2-3 cloves of garlic a little lemon grass (optional) 2 teaspoons red curry paste pinch of ginger pinch of salt 1 teaspoon curry powder (I like a strong curry flavor) the juice of 1 fresh lime Cook in a crockpot on high until pumpkin is soft.
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Originally posted here: https://steemit.com/homesteaderscoop/@kindredacres/thai-kang-kob-pumpkin-and-coconut-curry-recipe
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