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Red Thai Pumpkin Curry

Name: Red Thai Pumpkin Curry
Cook time: 30 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tbsp onion; 3cm peice ginger; 2 cloves garlic; 70g red thai curry paste; 400g tin of reduced fat coconut milk; 200g tenderstem broccoli; 150g baby corn; 1 bunch spring onion; 1 lime; 1 handful fresh coriander; 1 butternut squash; 1 tsp fish sauce; packet rice noodles

Over a year ago 1,341 views

Cook: 30 mins

Thai Main Course

Ingredients

1 tbsp onion
3cm peice ginger
2 cloves garlic
70g red thai curry paste
400g tin of reduced fat coconut milk
200g tenderstem broccoli
150g baby corn
1 bunch spring onion
1 lime
1 handful fresh coriander
1 butternut squash
1 tsp fish sauce
packet rice noodles

Accompaniment

Method

1
Heat oil and saute chopped onion, ginger and garlic about 5 mins (until onion softened but not coloured) Stir in curry paste. Stir in squash pieces that have been cut into 2cm cubes, add fish sauce, coconut milk and 200ml water. Simmer uncovered for about 15 mins. Add the broccoli, baby corn and spring onion and continue to cook for 5 mins until vegetables are tender. Add lime juice and coriander at the end.
Serve with noodles or rice