Thai Coconut Pumpkin Curry
with Roasted Cashews & Peanuts
This classic Thai curry is sure to please everyone in your house. By controlling the heat when you add the yellow curry paste, you can set this curry from fragrant to eye-wateringly hot. It’s up to you!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Peeled Pumpkin
1 unit
brown onion
1 knob
ginger
½ sachet
yellow curry paste
(May be present: Crustaceans.)
2 tin
coconut cream
1 cube
vegetable stock
1 bunch
Asian greens
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Soy, Tree Nuts, Milk, Sesame.)
1 bunch
coriander
1 packet
roasted cashews
(Contains: Tree Nuts; May be present: Soy, Milk, Sesame, Peanuts.)
Not included in your delivery
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
3 cup
water
Utensils
Cooking Steps
Chop the peeled pumpkin into 1 cm cubes. TIP: Chopping the pumpkin into very small cubes speeds up the cooking time. Finely slice the brown onion. Finely grate the ginger (unpeeled). Roughly chop the Asian greens.
Heat a drizzle of olive oil in a large frying pan. Add the brown onion and pumpkin and cook for 5 minutes, or until slightly softened. Add the yellow curry paste (use suggested amount) and the ginger and cook for 1 minute, or until fragrant. TIP: The curry paste is very spicy so add a little less if you prefer your curry mild.
Add the coconut cream and water (1 cup for 2 people/2 cups for 4 people) and crumble in the vegetable stock cube. Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid. Simmer, stirring occasionally, for 10 minutes, or until the pumpkin is soft. Add the soy sauce and Asian greens and stir through for 1 minute, or until just wilted.
While the curry is cooking, rinse the Jasmine rice well. Add the rice and the water (check ingredients list for the amount) to a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until soft. Drain and return to the saucepan. Cover to keep warm. TIP: Once cooked, fluff up the rice with a fork to stop it from becoming gluggy.
While the rice is cooking, roughly chop the roasted peanuts. Pick the coriander leaves and roughly chop.
Divide the rice between bowls and top with the Thai coconut curry. Sprinkle over the peanuts, roasted cashews and coriander.
