HOUSE OF ASIA
See the recipe
Thai red curry with vegetables
During autumn, pumpkin-based, warming dishes are undoubtedly a winner. That's why, along with Karolina Kos We have an irresistible proposition for you – vegetable curry with our paste and milk. Be sure to try this recipe at home.
Ingredients
- 50g red curry paste
- 400ml coconut milk 5-7%
- czarny sezam
- 200g jasmine rice
- a tablespoon of oil for frying
- 1 large red onion
- 2 garlic cloves
- 1 red pepper
- 1/2 small Hokkaido pumpkin (approx. 350g after removing the seeds)
- 50-70g fresh spinach leaves
- 1 lime
- half a bunch of coriander
- cashews
A method of preparing
- Peel and chop the onion and garlic, then fry in hot oil in a deep frying pan.
- Dice the bell pepper and pumpkin into small cubes and add them to the onion. Fry for a few minutes, then add the curry paste and pour in the can of coconut milk. Stir well to distribute the paste, then cover and simmer for about 20 minutes.
- After this time, remove the cover and add the chopped spinach leaves. Simmer for a while longer, until the pumpkin is soft.
- While the vegetables are simmering, cook the rice according to the package instructions. Once cooked, drain and combine with the juice of one lime and chopped fresh cilantro.
- Place portions of the lime rice and curry on a plate and sprinkle with black sesame seeds and cashew nuts.
You can buy our products here
Vegetables 
Thailand 
over 30 minutes 
Pasta 
Chicken 
