Pumpkin Thai Red Curry
Looking for a tasty way to use up leftover pumpkins? This Thai red curry is a deliciously hearty winter meal to warm up those dark nights. Make it now!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at au.myprotein.com.
Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Peeler
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Can opener
Ingredients
- 600g pumpkin (peeled and cubed)
- 1 tbsp. coconut oil
- 1 onion (finely chopped)
- 1 red chilli (finely chopped)
- 3 garlic cloves (crushed)
- Thumb-sized piece of ginger (finely chopped)
- 2 tbsp. Thai red curry paste
- 400ml chicken stock
- 1 tin coconut milk
- 1 tsp. turmeric
- A pinch of chilli powder
- 1 broccoli (florets removed from stem)
- Salt
- pepper
- Basmati rice
- Chopped coriander
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