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Thai Red Pumpkin Curry

A community recipe by

Not tested or verified by Nigella.com

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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.

Ingredients

Serves: serves 4

Metric Cups
  • 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 millilitres coconut milk
  • 150 millilitres vegetable stock
  • 6 kaffir 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 ounce coconut milk
  • 5 fluid ounce vegetable broth
  • 6 kaffir lime leaves (Kaffir)
  • 2 teaspoons jaggery goor (grated)
  • 2 sticks lemongrass (bruised)

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.

  • 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.
  • Stir in the curry paste and pumpkin and stir fry for 5 minutes
  • Pour in the coconut milk, stock, lime leaves, palm sugar and lemon grass.
  • Bring to the boil, then reduce the heat and simmer gently for about 25 minutes, until the pumpkin is tender.
  • 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.
  • Stir in the curry paste and pumpkin and stir fry for 5 minutes
  • Pour in the coconut milk, stock, lime leaves, palm sugar and lemon grass.
  • Bring to the boil, then reduce the heat and simmer gently for about 25 minutes, until the pumpkin is tender.
  • Tell us what you think