Rosa’s Thai Cafe presents us with a yummy red curry recipe to try this fall. And with pumpkin as the main ingredient we finally have an excuse, apart from making jack-o-lanterns, to indulge in this delicious vegetable.
Serves 4
Cooking time: 25 – 30 mins
What You’ll Need:
- 250ml coconut milk
- 2 tbsp red curry paste
- 500g Pumpkin, peeled and chopped into small bitesize pieces
- (Note: you can add any vegetables that you fancy)
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar
- 5 Kaffir lime leaves, finely cut
- 2 red birds eye chillies, diagonally sliced
- 5-6 sweet basil leaves
What To Do:
- In a pan, bring 50ml of coconut milk to a boil over a medium heat.
- Add the curry paste and cook until the red oil splits and rises to the surface.
- Then add the chopped pumpkin and cook until tender.
- Add the remaining coconut milk.
- Season with fish sauce and palm sugar to create a a slightly salty but well balanced taste.
- When it boils again, add the kaffir lime leaves and birds eye chilli.
- Turn off the heat and add the sweet basil leaves.
- Ladle into a serving bowl and serve.
Recipe from Rosa, Rosa’s Thai Cafe