Thai Green Pumpkin Curry
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
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
- 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.
- 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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