Thai Green Curry with Pumpkin and Basmati Rice

Thai Green Curry with Pumpkin and Basmati Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 12, 2017.
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Although mild, try adding one tablespoon curry paste at a time to suit your tastes.

Ingredients

Basmati Rice

  • 2 cups basmati rice
  • 3 cups water

Thai Green Curry with Pumpkin

  • 400g peeled pumpkin, diced 1.5cm
  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons finely grated ginger
  • ½ teaspoon salt
  • 2-3 tablespoons Thai green curry paste
  • 400ml coconut milk
  • 1 tablespoon soy sauce
  • 1 cup vegetable stock
  • 2 carrots, cut in half lengthways and thinly sliced
  • 1 bok choy, end trimmed 1cm and thinly sliced

To Serve

  • 1-2 spring onions
  • 40g chopped, roasted cashews

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare your Thai green curry vegetables. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice cooks, toss pumpkin on prepared tray with a drizzle of olive oil. Season and roast for about 10 minutes, until nearly tender. Thinly slice spring onions and set aside.
  3. While pumpkin cooks, heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion for about 3 minutes, until softened.
  4. Add garlic, ginger, salt and green curry paste to pan and cook a further 1-2 minutes, until fragrant. If paste begins to stick, simply add 2-3 tablespoons coconut milk. Once fragrant, add coconut milk, soy sauce and stock to pan, bring to a simmer and reduce heat to low-medium.
  5. Add cooked pumpkin and carrot and simmer for about 5 minutes, until just tender. Stir though bok choy and soy sauce and cook for a further 1-2 minutes, until just wilted. Season to taste.
  6. To serve, place ¾ cup cooked basmati rice into each bowl and scoop plenty of Thai green curry with pumpkin on top. Sprinkle with spring onion and cashews.

Nutritional Information

Energy 1873 kj
448 kcal
Protein 10.4g
Carbohydrate 52.2g
Fat 21.5g