Jo Pratt's pumpkin & broccoli red curry
Average rating:
This Thai curry recipe is great for using up leftover veg. You could even add some chicken or prawns to the curry.
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Prep time: 15 mins
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Cooking time: 30 mins
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Serves: 4
Ingredients
Depending on which curry paste you're using, check the instructions for the recommended quantity to use to serve 4 people.
- 1tbspsunflower or vegetable oil
- 1 onion, chopped
- 3cm piece of ginger, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped or crushed
- 70g red curry paste
- 1 medium pumpkin or butternut squash, peeled and cut into 2cm pieces
- 1tbsp fish sauce (use light soy sauce, if vegetarian)
- 400g tin of coconut milk
- 200g broccoli
- 150g baby corn halved
- 1 bunch of spring onions, sliced
- Juice of 1 lime
- 1 bunch of coriander, chopped
- Thai rice or rice noodles to serve
Method
- Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 mins until t has softened but not coloured. Stir in the curry paste and cook for 1 min.
- Stir in the pumpkin or butternut squash, and then add the fish sauce, coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 mins, until the pumpkin or butternut squash is tender.
- Add the broccoli, baby corn and spring onions to the curry and continue to cook for about 5 mins until the vegetables are tender. Finish off by stirring in the lime juice and coriander before serving with Thai rice or rice noodles.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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Joy, posted 1 month ago
Really simple and delicious midweek meal. I used Asda brand curry paste, which is tasty. For more variety I added carrot and button mushrooms. And, to my taste, I added some chopped fresh, red chilli, extra lime juice and a little honey. Will definitely make this again.
