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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.
Cook Time
38
minutes
minutes
Author
Bintu Hardy
Ingredients
1
kg
of pumpkin
peeled, deseeded and chopped into small pieces
2.5
tbps oil
2
spring onions
scallion
1
tsp
minced ginger
1
chilli chopped
2-3
tsp
Thai red curry paste
400
ml
coconut milk
Pinch
of dark brown sugar
1
tbsp
fish sauce
omit for vegans / vegetarians and add more lime juice
1
tbsp
lime juice
or to taste
Salt
Handful of basil or chopped coriander
cilantro to top
Instructions
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.
Notes
Remember to leave out the fish sauce for vegetarians and vegans or replace it with a suitable alternative.