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THAI RED PUMPKIN CURRY

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Serves: serves 4

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Butternut squash works really well in this recipe too. King prawns make it a bit more indulgent if you want to change it a little. If you’ve got a small process or blender, make a purée with a few tbsp of water from the garlic and ginger.

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Ingredients

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  • 2 tablespoons sunflower oil
  • 1 red onion (thinly sliced)
  • 2 cloves garlic (crushed)
  • 1 teaspoon fresh root ginger (grated)
  • 3 tablespoons red Thai curry paste
  • 800 grams pumpkin (flesh, cut into bite sized pieces)
  • 400 ml coconut milk
  • 150 ml vegetable stock
  • 6 kaffir lime leaves (Kaffir)
  • 2 teaspoons jaggery goor (grated)
  • 2 sticks lemongrass (bruised)

Method

  1. Heat the oil in a large, non stick wok or frying pan. Add the onion, garlic and ginger and stir fry for 3-4 minutes.
  2. Stir in the curry paste and pumpkin and stir fry for 5 minutes
  3. Pour in the coconut milk, stock, lime leaves, palm sugar and lemon grass.
  4. Bring to the boil, then reduce the heat and simmer gently for about 25 minutes, until the pumpkin is tender.

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