5 garlic cloves
One 1 1/2-inch piece of ginger, peeled
1 Tbsp turmeric powder
1 Tbsp coriander powder
1 Tbsp cumin powder
1 Tbsp freshly diced lemongrass
1 kefir lime leaf
1/4 cup fresh Thai basil leaves
6 to 7 small fresh Thai red chilies
1/2 tsp salt
1/2 Tbsp coconut oil, melted
8 golden potatoes
¾ cup 100% pumpkin puree
Thai yellow curry paste (recipe above)
1/4 tsp salt
1 cup coconut milk
Water as needed
1/2 Tbsp coconut oil
Serving suggestion: brown rice, freshly chopped cilantro
In a blender, add garlic, ginger, shallot, turmeric, coriander, cumin, lemongrass, lime leaf, Thai basil, red chiles, salt, and coconut oil. Blend until it is a paste. Set aside.
To make the curry, wash the potatoes well. Cube the potatoes into 1-inch pieces and add to a stockpot full of enough water to cover the potatoes. Cook for 15 minutes. Once cooked remove and set aside.
Heat 1 Tbsp coconut oil in a wok. Add the Thai yellow curry paste and cook until the raw smell is gone. This will take about 6 to 8 minutes. Stir in the cooked potatoes and pumpkin puree. Cook for another 3 to 4 minutes.
Add 1/2 cup water and bring the mixture to a boil. Season to taste with salt, if desired.
Once curry is thickened, add coconut milk and stir well. Cook until warmed through and remove from heat.
Serve immediately, garnishing with red and green Thai chiles and Thai basil.