Pumpkin Thai green curry
Serve this delicious pumpkin curry on rice or with naan bread.
1 Tbsp canola oil
2 Tbsp Thai green curry paste
3 cups diced pumpkin
2 red onions, sliced into wedges
2 cups water
½ cup lite coconut cream
4 Kaffir lime leaves
4-6 cups cooked long grain rice
Heat oil in a heavy-based frying pan. Add green curry paste and stir fry for 2-3 minutes.
Add pumpkin, onions and water.
Heat to boiling, reduce heat and simmer for 20-30 minutes or until pumpkin is cooked.
Stir through coconut cream and heat to steaming hot.
Garnish with Kaffir lime leaves and serve on rice.
Variation: Serve with naan bread.
Tip: lite evaporated milk flavoured with coconut essence can be used in place of coconut cream.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||9.4g|