Thai Green Pumpkin Curry

Thai Green Pumpkin Curry


2 people made this

This is a version of a Thai green curry based on heart of coconut, which can be hard to find. Pumpkin makes a very good substitute. Omit the fish sauce to make it vegetarian.

Serves: 4 

  • 2 1/2 cups coconut milk
  • 1/4 cup green curry paste
  • 150g pumpkin, peeled and chunked
  • 5 baby corns, halved lengthwise
  • 2 tablespoons fish sauce
  • 3 kaffir lime leaves, torn
  • 3 green chillies, deseeded and sliced on the diagonal
  • handful Thai basil

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a saucepan heat 1/2 cup coconut milk with the curry paste and fry until fragrant, about 5 minutes. Add the pumpkin and baby corn and fry until the paste smells cooked.
  2. Add the remaining coconut milk and bring to a boil. Simmer until pumpkin is just tender, then add the remaining ingredients and mix through. Serve.

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