Buen Provecho: Auyama Carrot Thai Curry

Megyn is a Community Economic Development (CED) volunteer serving in a pueblo in Atlántico, Colombia.

 

I made this dish for my Colombian family. I left the red pepper flakes out until the end in which I just added to my bowl because they don’t care for spicy. In fact, the ginger was borderline much for them. But otherwise, they liked it. Thai curry usually aims to be a delicate balance of spicy (pepper), sweet (sugar), tangy (lime) and savory (soy or fish sauce). It typically contains vegetables and is served with white rice to balance out the spice. It can be made completely vegan or your choice of meet can be added.

For those of you who are unfamiliar with auyama, sometimes spelled “ahuyama,” it is a vegetable typically found in Central America akin to the orange North American pumpkin. It typically has a dark green or whitish exterior and an orange-yellow flesh with seeds in the middle. It can be treated very much in the same way as one might cook a pumpkin.

Auyama Carrot Thai Curry

  • Serves 4-5 people
  • Equipment needed: blender

Ingredients

Required:

  • 1 tsp white pepper (in Colombia: the red packets that say El Rey, just say “pimiento,” but it is white pepper)
  • 1 tsp turmeric (cúrcuma)
  • 1 tsp cumin (comino)
  • 3 tsp brown sugar
  • ¼ cup soy sauce or fish sauce
  • 3 Tbs fresh lime juice
  • 2 Tbs fresh ginger
  • 5 cloves of garlic
  • ½ cup white onion
  • 1 can coconut milk
  • 1 pound Auyuma
  • 2 large carrots (3-4 small)
  • Red pepper flakes to taste (If you are making this dish for people who do not like spice, don’t blend in flakes at all. Instead each person can add flakes separately.)

Optional:

  • 1 chicken breast thinly sliced
  • ½ cup broccoli
  • ½ cup bell peppers
  • ½ cup green beans
  • Cilantro for garnish
  • White rice for a side dish

Directions

  1. Bring large pot of water to boil. Peel and halve carrots, remove seeds from the auyama and place both in the boiling water. Boil until soft.
  2. Peel and grate ginger. Crush and finely chop garlic. Finely chop onion. Mix in dry ingredients (pimiento, curcuma, comino, brown sugar, red pepper flakes) and put it all in a blender. Add the wet ingredients (lime juice, soy sauce and coconut milk) and enough milk to easily blend all the ingredients.
  3. When the auyama is cool enough to handle, remove the outer skin and place in the blender with the carrots and other ingredients. Add ingredients little by little to be mindful of the space in the blender. Add coconut milk as needed to make the blending process easier.
  4. Taste to check balance of flavors. If not salty enough add more soy sauce. If not tangy enough, more lime juice. If not sweet enough, more brown sugar. If not spicy enough, more pepper flakes. If too spicy, the coconut milk balances it out. Check after whole can is used.
  5. Once fully blended, pour mixture and remainder of the coconut milk into a pot to reheat on medium heat.
  6. Thinly slice chicken breast and add to curry mixture and cook until chicken is thoroughly cooked.
  7. Cut selected veggies into bite sizes and add.
  8. Serve with a side of white rice if desired.

 

 

 

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