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.
