Roasted Pumpkin Thai Red Curry
A roasted pumpkin Thai red curry which is perfect for autumn and winter and an alternative Thanksgiving or Christmas meal.
Bintu Hardy | Recipes From A Pantry
peeled, deseeded and chopped into small pieces
Thai red curry paste
of dark brown sugar
omit for vegans / vegetarians and add more lime juice
or to taste
Handful of basil or chopped coriander
cilantro to top
Preheat oven to fan assisted 180C / 200C / 350F / gas 4.
Toss the pumpkin pieces with 1.5 tbs oil and some salt and roast in oven for about 20 min or until roasted.
Whilst the pumpkin is roasting make the Thai curry sauce.
Heat remaining oil and add in the spring onions, ginger and chilli and fry for 1 min.
Stir in the curry paste mix and fry for 30 sec until fragrant.
Then pour in coconut milk and pinch of sugar, bring to boil and then lower and simmer for about 5 mins.
Add in fish sauce, lime and taste and adjust seasoning.
Add pumpkin to serving bowl, layer on Thai curry sauce and top with basil and chilli and serve.
Remember to leave out the fish sauce for vegetarians and vegans or replace it with a suitable alternative.