In preparation for Halloween, my daughter and I carved two of our big garden pumpkins into fearsome Jack-o-Lanterns. We saved the pumpkin seeds to dry roast into tasty treats. Usually I just salt them, but after cooking a spicy curry on Friday night with a friend, I thought that a Thai version might be an interesting twist. We made Mussaman curry, which is a very hot, yellow-style curry that blends traditional Indian spices, coconut milk and hot red chilies. With this curry as my inspirations, I made fresh dry roasted Mussaman Spiced Pumpkin Seeds, right out of the pumpkin. And even though they are quite spicy, my daughter can not get enough of them.
Mussaman Spiced Pumpkin SeedsPrint
October 23, 2011