Thai Pumpkin Curry

by Edward Daniel 5 December 2014

written by Edward Daniel 5 December 2014

Caption of Thai Pumpkin Curry. Image by Edward Daniel (c).

I tend to make my own curry paste as it tends to be fresher and the consistency I like it. This Thai Pumpkin Curry is great when having a Eastern theme to an evening.

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Serves: 6 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 red birds eye chillies – one sliced
2 inches fresh lemon grass
½ inch ginger
5 kaffir lime leaves
400ml coconut milk, rich and creamy
1tsp cumin, powder
500g pumpkin, peeled and diced
1tsp white wine vinegar
½ lime, squeezed
1tbs date syrup

Instructions

To make the curry paste, place one of the red chillies, the lemon grass, ginger and lime leaves in a blender and combine until finely chopped. Place in a bowl with cumin and white wine vinegar and combine well.
In a pan, add 50ml of coconut milk to the boil and add the curry paste. Add the chopped pumpkin and cook until tender. This should be about 20 minutes. I prefer to have it slightly crunchy.
Add the remaining coconut milk and season with the limejuice and date syrup. Cook for a further three to four minutes.
Switch off the heat and add the remaining sliced chilli and serve.

Asian Cuisine Pumpkin Thai Cuisine

Thai Pumpkin Curry

What to do next

Ingredients

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