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Pumpkin Thai Red Curry

Pumpkin Thai Red Curry

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This Thai curry is absolutely chock full of delicious veggies and healthy goodies. Coconut milk adds a lovely creaminess, but don’t forget to taste as you go so that you end up with the perfect spiciness profile for you!

Tags:Veggie
Allergens:Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

150 g

white rice

½

red onion

350 g

pumpkin

2 tbs

HelloFresh red curry paste

(ContainsSoyMay be present Peanuts)

1 tin

coconut milk

1 tsp

vegetable stock

100 g

red lentils

1 bunch

baby bok choy

1 tbs

coriander

Not included in your delivery

1 tbs

vegetable oil

2 cup

cold water

1 tbs

vegetarian fish sauce

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2530 kJ
Fat34.8 g
of which saturates20.8 g
Carbohydrate40.9 g
of which sugars17.7 g
Dietary Fibre0 g
Protein23.6 g
Cholesterol0 mg
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pot
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes or until soft. Drain. Meanwhile peel and cut the pumpkin into 2cm cubes.

2

Heat the vegetable oil in a large, heavy-based saucepan over a medium-high heat. Add the onion and pumpkin. Cook, stirring occasionally, for 6 minutes or until light golden. Stir in the curry paste. Cook for 1 minute (if you are afraid of heat, add the paste a little at a time until the required taste is achieved).

3

Add the coconut milk, water, vegetable stock and the lentils. Bring to the boil. Reduce the heat to medium. Simmer, uncovered, stirring occasionally, for 15 minutes. Add the fish sauce and simmer for a further 3 minutes.

4

Whilst your curry is simmering, steam your bok choy for 2-3 minutes or until vibrant green in colour and slightly crunchy.

5

Serve your curry on a bed of rice with the bok choy, sprinkle over some coriander if you wish!