Thai Green Pumpkin Curry

    30 minutes

    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.

    2 people made this

    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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