Red curry pumpkin pie.
Imagine you have a dessert
that is a little bit savory and a hint of spicy.
No, that's...
Right here, I'm in, I'm in!
(audience applauding)
So basically, I mean, you steam the pumpkin.
Right.
Right here I add for-
What kind of pumpkin do you prefer?
Kabocha pumpkin or Japanese pumpkin.-
Kabocha is beautiful, a deep orange color,
tough skin, so you might wanna use a knife
rather than a peeler.
But do you know what, I find it easier,
like when you cut it, you steam it first,
or you can peel it.
So it's easier that way. Oh, that's smart.
(audience applauding)
Split it with a clever and then just steam it,
and then scoop it.
And then coconut milk. Good advice.
A little coconut milk.
And then the curry paste.
Do you know what I love about this?
In Australia, we only eat pumpkin when it's roasted
and served with potatoes and roast lamb.
Nice.
We don't have it as a sweet,
so this is kind of somewhere in between, right?
Some sweet, but still savory. Delightful, yes.
Really cool.
So palm sugar.
Nice.
Somehow when it comes in America,
it's starting to harden.
To make it easier, you can just kind of grate it.
Oh, I love that, it's like snow.
Correct.
Like, you can grate it off-
Palm sugar snow.
Just make a mess.
Yep, just like that. See, like that?
Even that with coffee is lovely.
Beautiful.
So a tiny bit of sugar,
and then you add some eggs into the pie filling.
I'm whisking some cream over here for you,
because any pie needs some whisked cream.
And that bowl was in the freezer.
If you guys wanna whisk up whipped cream,
it literally takes like two minutes,
and a great trick is to just chill your bowl first.
So we pour all the ingredients into the pie.
Gorgeous.
Super easy.
I'll put that in the sink for you.
Thank you very much. I'll just grab it.
Sure, sure.
Curtis, do you wanna make a pause
and we can decorate the pie together?
Of course.
I mean, Thanksgiving is all about gathering
with the family, right? I'll take over for him.
I wanna make my pie special,
and you can do that at home with a cookie cutter,
you can do a heart shape, you can do flowers,
anything you want.
(whisk clattering)
Super easy.
And then what do you do with the hearts?
Then you egg wash it a little bit.
Okay.
Yeah, let's do that.
And then you can put it on the top.
How cute?
Okay? I got you.
So like that? Yes.
You can go this way, you can go that way,
you know, let your-
I'll brush.
Exactly, thank you.
You know, make it art.
Cook with love is the best policy.
Right there. I love this.
It's so pretty.
What did you do to these beautiful leaves here?
The beautiful-
It's candy.
Candied leaves, they're gorgeous.
While Curtis is finishing that,
we are going to make a Thai basil candy.
Beautiful.
Right, so and it's super easy,
and it's like a show stopper even.
Gorgeous.
So what you do is-
Is this cream okay for you
or do you want it more? That looks so good.
I think that's good.
Soft peaks.
I like a nice pourable...
Right, soft peak.
Can I borrow your egg?
Of course.
So all you have to do is brush the egg white,
you can do both sides, right?
Right.
And then you kind of sprinkle.
Just sprinkle it with a little sugar.
Sprinkle it with a little sugar
and then leave it for two hours and overnight
to make it crisp and a beautiful candy.
Oh, there's one on the back counter.
Show them the ta da.
Look, bring it down here. (chef laughing)
(audience applauding)
That was fast.
You have a very fast oven.
How pretty, how pretty.
So now how would you serve this, darling?
Okay, before that, I have a good technique.
Like, once you have that finished and ready to go.
Yes. Right?
To make the pie look this golden and beautiful,
you start it off with a high heat.
Okay. Right, so 425
for about 15 minutes. 425.
Got you. And lower it down to 350
and let it, you know-
And let it finish cooking through.
Yes, yes, yes, yes.
And would you like to do the honors, my darling?
Oh, thank you.
And show them how you would garnish a piece
with your beautiful leaves.
And because we have red curry in there,
why don't we do a red curry whipped cream?
In the whipped cream. Oh, wow.
Oh, nice. Wow!
A great touch, right?
And if you like it, a tiny bit of sugar
does not hurt anybody. Good.
(chef laughing)
Okay, it looks so pretty.
That's lovely. All right,
put one on a plate, come on, let's see.
Show them your ta da.
I'm gonna help you.
There you go, there you go.
(audience applauding)
Yeah, beautiful.
And then spill a little cream.
A dollop of cream.
Oh, that looks so good.
Oh, sassy.
And viola!
Oh! (audience applauding)
Boom, drop the mic.
(audience applauding)