Thai Red Pumpkin Curry
A community recipe by TwinksNot tested or verified by Nigella.com
Introduction
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 puree with a few tbsp of water from the garlic and ginger.
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 puree with a few tbsp of water from the garlic and ginger.
Share or save this
Ingredients
Serves: serves 4
- 2 tablespoons sunflower oil
- 1 red onion (thinly sliced)
- 2 cloves garlic (crushed)
- 1 teaspoon fresh ginger (grated)
- 3 tablespoons red thai curry paste
- 800 grams pumpkin (flesh, cut into bite sized pieces)
- 400 millilitres coconut milk
- 150 millilitres vegetable stock
- 6 makrut lime leaves (Kaffir)
- 2 teaspoons jaggery goor (grated)
- 2 sticks lemongrass (bruised)
- 2 tablespoons vegetable oil
- 1 red onion (thinly sliced)
- 2 cloves garlic (crushed)
- 1 teaspoon fresh gingerroot (grated)
- 3 tablespoons red thai curry paste
- 28¼ ounces pumpkin (flesh, cut into bite sized pieces)
- 14 fluid ounces coconut milk
- 5 fluid ounces vegetable broth
- 6 makrut lime leaves (Kaffir)
- 2 teaspoons jaggery goor (grated)
- 2 sticks lemongrass (bruised)
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
Method
Thai Red Pumpkin Curry is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.