Red pumpkin curry

November 8, 2013
by hellofreshau Uncategorized @au

    A perfectly creamy curry that’s slightly sweet yet spicy, and full of Thai herbs and spices!

    red pumpkin curry

    Ingredients for two people

    40 gred curry paste
    200coconut milk
    1 tbsvegetarian fish sauce
    400 gpumpkin, peeled & cut into cubes
    80 ggreen beans, topped & tailed
    150 grice
    1/4 bunchcoriander, roughly chopped

    Hellofresh recipe

    For the curry

    Fry the curry paste over medium heat in the bottom of the saucepan – be aware that the curry paste is hot. After 2 minutes add the coconut milk and the vegetarian fish sauce. Mix to combine with the curry paste. Add the pumpkin and bring to the boil. Once boil, reduce the heat, and simmer, for 15 minutes stirring occasionally.

    Taste your curry as you go. Feel free to add a little more fish sauce or salt.

    When the pumpkin is cooked to your liking, add the beans and cook for 2 minutes until just tender. Remove from heat.

    For the rice

    Bring some salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.

    To serve

    Serve your pumpkin curry with rice and garnish with chopped coriander.

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