Thai Red Pumpkin Curry

A community recipe by Twinks

Not 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.

Ingredients

Serves: serves 4

Metric Cups

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)

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.