SWEET PUMPKIN AND PEANUT CURRY
A hearty, soothing curry that is perfect for autumn or winter evenings. Its cheerful colour alone will brighten you up and it tastes terrific.
Serves :
4

Preparation Method :
- Heat the oil in a large pan. Add the garlic and shallots and cook over medium heat, stirring occasionally, for 10 minute, until softened and golden. Do not let them burn.
- Add the yellow curry paste and stir-fry over medium heat for 30 seconds, until fragrant.
- Add the stock, lime leaves, galangal, pumpkin, and sweet potatoes. Bring to boil, stirring frequently, then reduce the heat to low and simmer gently for 15 minutes.
- Add the peanuts, coconut milk, and mushrooms.
- Stir in the soy sauce and fish sauce and simmer for 5 more minutes.
- Spoon into warmed individual serving bowls, garnish with the pumpkin seeds and chillies, and serve.
INGREDIENTS
- 2 tablespoonsIDHAYAM sesame oil
- 4 garlic cloves, crushed
- 4 shallots, finely chopped
- 2 tablespoons yellow curry paste
- 600 ml vegetable stock
- 2 kaffir lime leaves, torn
- 1 tablespoon chopped fresh galangal
- 500 grams pumpkin, peeled, seeded and diced
- 225 grams sweet potatoes, dice
- 100 grams peanuts, roasted and chopped
- 300 ml coconut milk
- 100 grams chestnut mushrooms, sliced
- 1 tablespoon soy sauce
- 2 tablespoon Thai fish sauce
- 50 grams pumpkin seed toasted, and fresh green chilli flowers, to garnish
9 comments for “Sweet Pumpkin and Peanut Curry”
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