Thai pumpkin curry

Recipe from: 6/1/2005 12:00:00 AM

Ingredients 10
Servings 4
Time

Ingredients

  • 5
    ml
    vegetable oil
  • 2
    onions, cut into wedges
  • 15
    ml
    grated ginger
  • 30
    ml
    Thai red curry paste
  • 250
    ml
    vegetable stock
  • 1
    x 400 g can coconut milk
  • 500
    g
    pumpkin, peeled and diced
  • 4
    baby eggplants (aubergines), halved
  • 100
    g
    green beans, trimmed
  • 125
    ml
    basil leaves
 

Method

 
Heat a wok or deep frying pan over a high heat.
Add oil, onions, ginger and curry paste and cook for one minute.
Add stock and coconut milk and bring to a simmer.
Add pumpkin, cover and cook for five minutes.
Add eggplant and green beans and cook for a further five minutes, or until vegetables are soft.
Stir through basil and serve with steamed rice.
 

Read more on: sauté
 

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