Fairytale Pumpkin Curry With Serrano Ham and Apple Salad
Chef Michael Gulotta
Maypop
New Orleans
Maypop, a restaurant located in downtown New Orleans’ South Market District, is known for its fusion menu of Southern-influenced Southeast Asian cuisine. For this Thai-style curry, Chef Michael Gulotta uses fairytale pumpkin—a variety that gets its name from its resemblance in shape to the pumpkin coach in the story of Cinderella. The pumpkin’s mellow flavor is a good base for the bold ingredients spicing up this dish.
Ingredients
Curry Paste
3 peeled shallots
6 cloves peeled garlic
2 fresh Thai chilies
1 dry Thai chili
1 tsp. grated fresh turmeric
1 inch fresh galangal root
2 stalks lemon grass
2 kaffir lime leaves
1 tsp. ground cumin, toasted
1 tsp. ground coriander, toasted
1 tsp. Korean chili flakes
Serrano Ham and Apple Salad
1/2 cup seasoned rice wine vinegar
1 1/2 cups canola oil
1 tbsp. pumpkin seed oil
1/2 tsp. sate chili paste
6 slices Serrano ham, sliced into ribbons
Salt, to taste
2 granny smith apples, cut into matchsticks
5 basil leaves, thinly sliced
1/4 bunch cilantro, stems minced and leaves torn
Pumpkin Curry
1/4 fairytale pumpkin, peeled and cut into 1 1/2-inch dice
1 onion, diced small
1/4 cup coconut oil
2 cups curry paste
3 cans (13.6 oz. each) coconut milk
2 makrut lime leaves
1/2 bunch cilantro, thinly sliced
Salt, to taste
Steps
1. For Curry Paste: Mince all ingredients except spices. Mash everything in mortar and pestle to make paste.
2. For Serrano Ham and Apple Salad: In medium mixing bowl, whisk together rice wine vinegar, canola oil, pumpkin seed oil, sate paste and ginger for vinaigrette; season with salt to taste. In separate mixing bowl, fold together ham, apples, basil, chopped cilantro stems and torn leaves. Season salad with 1 cup vinaigrette.
3. In heavy saucepot over high heat, caramelize squash and onions in coconut oil until edges start to brown. Add prepared curry paste to pot and continue to toast for 5 minutes. Add coconut milk and makrut lime leaves; bring to a simmer. Cook curry mixture for 5 minutes or until vegetables are tender; season with salt to taste.
4. Serve curry in warmed bowls and top with apple salad. Serve immediately.