Thai Potato Pumpkin Curry

Ingredients

For Thai yellow curry Paste(slightly adapted from Pinch Of Yum)
Makes 1 small bottle (about 150 grams)
1 full bulb of garlic
3 inch ginger
3 shallots
12 to 15 small fresh red chilies(or Thai red chilies)
2 tablespoon turmeric powder
2 tablespoon coriander powder
2 tablespoon cumin powder
3 tablespoon roasted peanuts(without skin)
2 tablespoon lemon grass
1 kefir lime leaves
1/3 cup fresh coriander leaves
1/3 cup fresh Thai basil leaves
1 ½ teaspoon salt
1 tablespoon olive oil + extra

For the curry
12 number baby potatoes
¾ cup yellow pumpkin
½ cup Thai yellow curry paste
Salt to taste
1 cup coconut milk
Water as required
1 tablespoon olive oil

Method
Pre-heat the oven to 180 degree centigrade. Remove the skin on garlic, ginger and shallots. In a aluminum foil place the garlic, drizzle some olive oil and fold it to cove the garlic completely. Do the same with ginger and shallots. Place the 3 separate aluminum foil in the oven and roast them for 30 to 35 minutes.
Soak the Thai red chilies in water for about 30 minutes. If you are using fresh red chilies, you don’t have to soak them.
Into a blender add the roasted garlic, ginger and shallots. Add roasted peanuts, coriander leaves, Thai basil leaves, kafir lime leaves, lemon grass, coriander powder, cumin powder, soaked (or fresh) red chilies, salt and a little olive oil. Blend into a paste. This is Thai yellow curry paste. You can store this in clean, dry, air tight container in freezer for months.
Now to make the curry, wash and chop the potatoes into half. Chop pumpkin into bite size pieces. Cook them separately in enough water with a pinch of salt. Once cooked remove and keep aside.
Heat 1 tablespoon oil in a wok. Add ½ cup of Thai yellow curry paste and cook till the raw smell is gone. It will take about 6 to 8 minutes.
Now add the cooked potatoes and pumpkin, continue to cook for 5 minutes.
Now add ¼ to ½ cup water and bring it to boil. Check for seasoning, add salt if required.
Once the curry reaches the desired consistency, add coconut milk, stir well and turn off flame in 1 to 2 minutes(on low flame).
Thai curry is ready. Garnish with fresh red chilies, coriander leaves and roasted and crushed peanuts(my peanut stock got over so I could not add it for garnish, I highly recommend you to add the roasted and crushed peanuts for garnish)
Serve hot with rice.

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