Thai Red Pumpkin Curry
Erin
I hope you remember our shared love of pumpkin when you make this recipe.
ingredients
- 1 tablespoon vegetable oil
- 2 onions, cut in wedges
- 2 teaspoons grated gingerroot
- 1-2 tablespoon Thai red curry paste
- 1 cup vegetable stock
- 400 ml coconut milk
- 1 1/4 kg pumpkin, peeled and sliced
- 200 g asparagus, halved
- 200 g pattypan squash, halved
- 1/2 cup fresh Thai basil or fresh basil
directions
- 1
Heat wok or deep frying pan over high heat. Add oil, onions, ginger and curry and cook 1 minute. Add stock and coconut milk and bring to simmer.
- 2
Add the pumpkin, cover and cook for 5 minutes. Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft. Stir in basil. Serve with rice.
Source: Contributed by Alicia White
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