This classic Thai curry is sure to please everyone in your house. By controlling the heat when you add the curry paste, you can set this curry from fragrant to extra hot. It’s up to you!
baby spinach leaves
yellow curry paste(May be presentCrustacea)
soy sauce(ContainsGluten, Soya)
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, peel the butternut pumpkin and cut into 2cm chunks. TIP: Keep the peel on if you're in a rush. It becomes tender after roasting and adds fibre to the meal.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 until slightly softened, 5-6 minutes. Add the yellow curry paste (see ingredients list) and ginger and cook until fragrant, 1-2 minutes. SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste.
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, until the pumpkin is tender, 10-12 minutes.
Add the soy sauce and baby spinach leaves to the curry and cook, stirring, until just wilted, 1 minute.
Divide the rice between bowls and top with the Thai pumpkin & veggie yellow curry. Sprinkle with the crushed peanuts.