THAI PUMPKIN CURRY (Red)

There is nothing like cooking something grown from the garden!! Try this Thai pumpkin curry (can also be used with squash).

Red Thai Pumpkin Curry

There is nothing like cooking something grown from your garden. Great as a standalone dish, but try adding meat and fish for different flavours.

Prep time12min
Cook time30min
Total time42min
Serves4
Cuisinevegetarian

Ingredients

  • 2 tablespoons of oil for frying (e.g. vegetable or sunflower)
  • 1 large onion, sliced
  • 2cm piece of fresh ginger, grated
  • 2 garlic cloves, crushed
  • 1 red pepper, sliced
  • 3 tablespoons of Thai red curry paste
  • 1kg of pumpkin
  • 1 tin of coconut milk (400ml)
  • 200ml veg stock
  • Zest of 1/2 lime
  • 2 lemongrass stalks, bruised (bash with a rolling pin)
  • Handful of fresh coriander
  • Salt & pepper

Instructions

  1. Heat the oil in a large pan or wok.
  2. Add the pepper, onion, garlic and ginger and fry for 5 minutes.
  3. Add the curry paste and pumpkin and fry for another 4-5 minutes.
  4. Add the coconut milk, stock, lime zest and lemongrass.
  5. Bring to the boil, reduce the heat and simmer for 20-25 minutes or until the pumpkin is tender, stirring every now and then. Season to taste!
  6. Add the chopped coriander leaves, stir and serve with rice (or have by itself).

Recipe by

Darren Farbiszewski

Have you tried this recipe? Share your photos & thoughts in the comments below

Join In

Comments (0)

    0