Sweet Pumpkin and Peanut Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Name: Sweet Pumpkin and Peanut Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Ingredients: 30 ml/2 tbsp vegetable oil; 2 kaffir lime leaves, torn; 15 ml/1 tbsp chopped fresh galangal; 450 g/1 lb pumpkin, peeled, seeded and diced; 225 g/8 oz sweet potatoes, diced; 4 garlic cloves, crushed; 4 shallots, finely chopped; 30 ml/2 tbsp yellow curry paste; 600 ml/1 pint/2½ cups vegetable stock; 50 g/2 oz/⅓ cup pumpkin seeds, toasted, and fresh green chilli flowers, to garnish; 30 ml/2 tbsp Thai fish sauce; 15 ml/1 tbsp soy sauce; 90 g/3½ oz/1½ cups chestnut mushrooms, sliced; 300 ml/½ pint/1¼ cups coconut milk; 90 g/3½ oz/scant 1 cup peanuts, roasted and chopped

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A hearty, soothing curry perfect for autumn or winter evenings. Its cheerful colour alone will brighten you up – and it tastes terrific.

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Ingredients

30 ml/2 tbsp vegetable oil
2 kaffir lime leaves, torn
15 ml/1 tbsp chopped fresh galangal
450 g/1 lb pumpkin, peeled, seeded and diced
225 g/8 oz sweet potatoes, diced
4 garlic cloves, crushed
4 shallots, finely chopped
30 ml/2 tbsp yellow curry paste
600 ml/1 pint/2½ cups vegetable stock
50 g/2 oz/⅓ cup pumpkin seeds, toasted, and fresh green chilli flowers, to garnish
30 ml/2 tbsp Thai fish sauce
15 ml/1 tbsp soy sauce
90 g/3½ oz/1½ cups chestnut mushrooms, sliced
300 ml/½ pint/1¼ cups coconut milk
90 g/3½ oz/scant 1 cup peanuts, roasted and chopped