Red Thai curry roasted pumpkin with yoghurt and lime salsa - George Eats

Ingredients

• 1 kg Japanese or Kent pumpkin
• 2 teaspoons red Thai curry paste, to taste ((see notes))
• 20-40 ml (2-3 tablespoons)* neutral oil (I used vegetable oil)
• 1 teaspoon maple syrup
• Salt (to your tastes)
• 60 ml (3 tablespoons)* neutral oil (I used vegetable oil)
• 2 cloves garlic
• 3 slices of ginger
• 5 makrut lime leaves
• Infused oil (above) (strained)
• 5 makrut lime leaves (finely chopped)
• Makrut lime zest (to taste (see notes))
• 1/2 bunch coriander (washed and chopped)
• Extra grated ginger (to your tastes)
• 40-60 ml (2-3 tablespoons)* fresh lime juice (to taste)
• 1/2 teaspoons white sugar (to taste)
• Salt and pepper (to taste)
• 500 g plain coconut yoghurt ((see notes))
• 50-100 g chopped roasted peanuts
• 10-20 g toasted coconut (optional, for garnish)
• 1 red chilli (finely sliced (optional, for garnish))