Pumpkin Thai green curry

Serve this delicious pumpkin curry on rice or with naan bread.

Pumpkin Thai green curry


Serves 4

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]
Energy 1970kj
Protein 8.0g
Total fat 14.8g
- saturated fat 9.4g
Carbohydrates 73.7g
- sugars 9.5g
Fibre 7.8g
Sodium 106mg

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