Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons coconut oil
- 1/2 red onion, sliced thinly
- 3tablespoons Thai red curry paste
- 2 cups vegetable stock
- 400grams pumpkin, peeled, deseeded and cut into cubes
- 4tablespoons pumpkin puree
- 80grams capsicum, mixed different colour, diced
- 2 cups coconut milk
- 2teaspoons brown sugar
- 1 pinch salt
- 1 pinch pepper
- 10grams Thai basil, roughly chopped
Nutrition per serving
1560kJ
Protein
4.7grams
Sugars
16.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Thai curry is very creamy and thick with the addition of pumpkin puree, perfect simply served with rice.
Method
Step 1 of 3
In a pot over medium-high heat, add oil and onion. Saute until the onion is translucent. Add the thai red curry paste, stir fry until fragrant.
Step 2 of 3
Tip in the vegetable stock, pumpkin, pumpkin puree and capsicum. Cover and cook for 10-12 minutes or until the pumpkin is soft.
Step 3 of 3
Stir in the coconut milk and brown sugar. You may adjust the seasoning with salt and pepper. Cook for 2 minutes. Garnish with Thai basil.
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