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 extra hot. It’s up to you!
baby spinach leaves
yellow curry paste
(ContainsTraces of Crustacea,May contain traces of allergens)
In a medium saucepan, bring the water (see ingredients list) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and set aside, covered, for 10-15 minutes, or until the rice is tender and all the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the peeled pumpkin into 1cm cubes. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time. Thinly slice the brown onion. Cut the zucchini into 1cm chunks. Finely grate the ginger.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pumpkin, brown onion and zucchini and cook for 5-6 minutes, or until slightly softened. Add the yellow curry paste (see ingredients list) and ginger and cook for 1-2 minutes, or until fragrant. TIP: The curry paste is spicy so add a little less if you prefer your curry mild.
Add the coconut milk and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer, stirring occasionally, for 10 minutes, or until the pumpkin is tender.
Add the soy sauce and baby spinach leaves to the curry and cook, stirring, for 1 minute, or until just wilted.
Divide the rice between bowls and top with the Thai pumpkin & veggie curry. Sprinkle over the roasted cashews.