THAI PUMPKIN CURRY (VEGAN)
Thai Pumpkin Curry (Vegan)
Serve: 1-2
Ingredients for vegan curry paste:
½ Medium red onion – roughly chopped
2 Big garlic clove
1 Small red chilli – chunkily chopped
2 piece Lemon peel
1/2 tsp Ginger paste
1/2 tsp Lemongrass paste
1/2 tsp Rapeseed oil
1/2 tsp Ground nutmeg
1/4 tsp Salt
1/4 tsp Ground black pepper
1/4 tsp Ground coriander
1/4 tsp Ground nutmeg
Ingredient for the curry:
300 gram Cooking pumpkin – chunkily chopped.
300ml Thai cooking nut milk
100ml Water
2 tbs Coconut oil
1/2 tbs Coconut sugar
1/2 tbs Fish sauce
1/2 tsp Honey
1/4 tsp Oyster sauce
Method
-Put all the curry paste ingredients in an electric blender and blend until it forms a paste.
-In the mean time, put the chunkily chopped pumpkin in the microwave for 3-4 minutes while cooking the curry paste.
– Put the coconut oil and curry paste in a pan. Gently cook it for approx 2 minutes. Then add 150ml of the coconut milk and cook for a further 2 minutes.
-Add the cooked pumpkin, the rest of the coconut milk and water. Bring it to a boil. Turn the heat down quickly once the curry has reached boiling point.
– Add the fish sauce, coconut sugar, honey and oyster sauce. Stir gently then leave it to simmer for approx 15-20 minutes.
-That is it. Enjoy this lovely and velvety Thai Pumpkin Curry (Vegan) with steamed Thai Jasmine rice for your dinner this week.
Tips:
– Use Thai coconut milk only. Click here Thai Kitchen Staples for the reason why.
– Use only 2/3 of a red chilli if you would prefer a milder version.
– For vegetarian : replace the fish sauce and oyster sauce with a vegetable oxo cube and 1/4 tsp of light soya sauce.
