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Pumpkin and Coconut Curry
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Pumpkin and Coconut Curry
Serves: 4
Ingredients
- 900g pumpkin (squash)
- 1 tbsp green curry paste
- 400ml coconut milk
- 1/2 tsp finely grated lime zest
- Juice of 1 lime
- 1 tbsp soy sauce
Method
- Peel and deseed a 900g pumpkin, cut it into 2cm cubes and cook in boiling water for about 6 minutes until slightly softened. Drain and set aside.
- Put 1 tbsp green curry paste into a large saucepan over a medium heat and stir for a few seconds, then add 400ml coconut milk and ½ tsp finely grated lime zest. Cook for 5 minutes then add the cooked pumpkin, 1 tbsp soy sauce and the juice of 1 lime.
- Bring to the boil and cook until the squash is soft – about 10 minutes. Serve with basmati rice.
Comments
This recipe was first published in Sun Apr 01 01:00:00 BST 2007.
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