Thai Pumpkin Curry (Gaeng Fak Thong) | olivemagazine
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.
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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