I love this. It’s rich and unctuous thanks to the curry sauce and pumpkin, then it comes alive at the end with the bam bam boom crunch of the typhoon shelter crumb.
Ingredients 20
1⁄2 tbsp rapeseed oil
1 ‒ 2 tbsp red curry paste, excellent-quality
1 stem lemongrass, white part only, minced
800 ‒ 1 kg jap pumpkin (kent pumpkin), seeds removed, cut into thick wedges that will fit snugly in your slow cooker
1 tin coconut milk, 400ml
200 ml vegetable stock
1 tbsp fish sauce
1 tbsp palm sugar
1 lime, juiced
Typhoon Shelter Crumb
20 g crispy fried onion
25 g fried garlic
1 tbsp salted peanuts, roughly chopped
Pinch chilli flakes, generous
2 tbsp sesame seeds, white or black
2 tbsp rice bubbles, optional
To Serve
coconut rice, steamed
coriander leaves (cilantro), roughly torn
1⁄2 red chilli, finely sliced
3 kaffir lime leaves, deveined, finely sliced
1 tbsp puffed black rice, optional
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Method 5
Set the slow cooker to the sauté function. Add the and, once hot, add the and cook until fragrant and starting to split, about 2 minutes.
Add the and cook for another minute before adding the pieces. Sauté briefly, until the curry mixture sticks to the pumpkin.
Set the heat to low, add the , , , and , then cover and cook for 4 hours. Check the : it should be holding its shape but be soft enough to easily cut through.
While the pumpkin is cooking, combine the typhoon shelter crumb ingredients (, , , , , and , if using) in a small bowl and set aside.
When ready to serve, carefully scoop out the pieces of . It will be soft, so work gently, and add to bowls of steamed rice. Top with the typhoon shelter crumb, coriander leaves, , and , if using, then serve.