Thai Pumpkin Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pumpkin (se), (e.. butternut)
- 250 g basmati
- 1 teaspoon butter
- 10 small cocktail tomatoes, red or yellow
- 2 tablespoon oil, (neutral)
- 1 teaspoon, heaped curry paste, Thai, red
- 400 ml coconut milk, (can) - do not shake!
- 0.5 ½ bunch coriander greens, fresh or 1 teaspoon from the glass
Print Recipe
Pin Recipe Instructions
- Boil the basmati rice in salted water for 10 minutes, drain, put the pan back on the stove, melt the butter in it, put the rice back in the pan, turn off the stove. Put the lid back on the pot with a tea towel in between. Let stand on the hot plate while it is still warm for 10-15 minutes.
- Peel the pumpkin and cut into bite-sized pieces.
- Prepare all ingredients before frying: Do not shake the can before opening.
- Let the oil get hot in the pot, fry the curry paste over a medium heat for 1 minute, then use a tablespoon to skim off the greasy coconut cream that has accumulated at the top of the can and add to the pot (5-6 tablespoon), stirring constantly.
- Then put in the cut pumpkin and the rest of the coconut milk from the can. Simmer for 5 minutes, stirring occasionally. Add the tomatoes and simmer for another 5 minutes. Finally the coriander leaves.
- Serve immediately with the rice.
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