Thai Red Pumpkin Curry

Chef #573036's Note:

Adapted from Donna Hay

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 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 1/2 cup fresh basil

Directions:

1. Heat wok or deep frying pan over high heat.
2. Add oil, onions, ginger and curry and cook 1 minute.
3. Add stock and coconut milk and bring to simmer.
4. Add the pumpkin, cover and cook for 5 minutes.
5. Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
6. Stir in basil.
7. Serve with rice.

Reviews

[Elmotoo]

This was good. I used the last of my red curry paste & needed the 2nd TB. The pumpkin cooked quicker than I expected so it was soft while the asparagus neeed more time. Pattypans weren't available so I sliced up a crookneck squash. Made for PAC Fall '07.