Pumpkin and Coconut Curry
Ingredients
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900g pumpkin (squash)
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1 tbsp green curry paste
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400ml coconut milk
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1/2 tsp finely grated lime zest
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Juice of 1 lime
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1 tbsp soy sauce
Method
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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.
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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.
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Bring to the boil and cook until the squash is soft – about 10 minutes. Serve with basmati rice.
Comments
Glossary
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Boil
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Coconut
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Cube
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Curry paste
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Deseed
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Drain
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How to Cook Rice | Types of Rice | Waitrose
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Lime
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Peel
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Soy sauce
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Squash
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Stir
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Zest
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This recipe was first published in Sun Apr 01 01:00:00 BST 2007.
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