HOUSE OF ASIA
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Red curry with pumpkin
Craving a warming dish but don't feel like standing by the stove? We have the perfect recipe for you – a warming pumpkin curry made with just 7 ingredients in 45 minutes. The serving suggestion comes from Fly me to the spoon.
Ingredients
- 1 spoon garlic paste or 2-3 cloves of chopped garlic
- 1-2 tablespoons gluten-free fish sauce
- 50 gr Kanokwan red curry paste
- 400 ml coconut milk 16-19% Kara
- 200 g Hokkaido pumpkin, cut into 2 cm cubes
- 2 onions cut into 2 cm cubes
- 3 tablespoons of oil
optional:
- ½ cup Thai basil
A method of preparing
- In a pan, sauté the curry paste for 2 minutes. Add the coconut milk and mix thoroughly. Transfer to a pot.
- Add the oil to the pan again, add the chopped pumpkin, onion, and garlic, and cook for another 5 minutes. Transfer to the pot with the coconut milk and curry powder. Season with fish sauce to taste.
- Serve the finished dish with fresh basil.
TIP: You can also use other vegetables for the soup, such as sweet potatoes, carrots, celery or parsley root, or Jerusalem artichokes – they will be equally tasty.
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Thailand 
Pork 
15-30 minutes 
Vegetables 
Chicken 
Pasta