Ingredients
- 2 tbsp vegetable oil or other oil
- 1 brown onion diced
- 2 garlic cloves finely minced
- 3 tbsp Thai red curry paste Maesri recommended (Note 1)
- 1.8 kg/ 3.6 lb pumpkin or butternut squash – peeled deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)
- 2 ½ cups vegetable stock salt reduced (or chicken stock)
- 400 ml/ 14 oz 1 can coconut milk, full fat, best quality (Note 3)
- 1 tbsp fish sauce sub light or regular soy sauce, Note 4
GARNISHES (OPTIONAL):
- Crispy Asian shallots highly recommended (Note 5)
- Red cayenne pepper finely sliced
- Fresh coriander leaves
- Roti the flaky kind, frozen, pan fried – for dunking (SO GOOD!) – Note 6
Instructions
- Sauté – Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
- Add curry paste and cook for 2 minutes.
- Add pumpkin and stir to coat in the flavours for around 2 minutes.
- Simmer 8 minutes – Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
- Blitz using stick blender until smooth.
- Serve topped with garnishes. Dunk in roti. Enjoy!
