Thai Pumpkin Curry (Gaeng Fak Thong)
Make the most of seasonal pumpkins with this Thai curry, flavoured with dill, fish sauce and homemade red and green chilli paste
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 www.olivemagazine.com.
Cooking tools:
- Blender
- Mortar and pestle
- Chef's knife
- Cutting board
- Pan
- Stove
- Measuring spoon
- Measuring cup
- Wooden spoon
- Pot
- Serving bowl
- Ladle
Ingredients
- 1 litre vegetable stock
- 500-600g butternut squash peeled and cut into bite-sized pieces
- 100g fine green beans cut into bite-sized pieces
- 100g baby corn cut into bite-sized pieces
- 2 onions cut into bite-sized pieces
- 1 courgette sliced
- 4 tbsp fish sauce
- small handful of dill roughly chopped, plus extra to garnish
- steamed jasmine rice to serve
- 2 large hot red chillies chopped
- 2 large green chillies
- 4 garlic cloves chopped
- 2 small shallots chopped
- 2 tsp shrimp paste
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