Thai Green Pumpkin Curry with Basmati Rice

Thai Green Pumpkin Curry with Basmati Rice

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, November 12, 2017.
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Although mild, try adding half a tablespoon curry paste at a time to suit your tastes.

Ingredients

Basmati Rice

  • 1 cup basmati rice
  • 1½ cups water

Thai Green Pumpkin Curry

  • 200g peeled pumpkin, diced 1.5cm
  • ½ brown onion, thinly sliced *
  • 1 clove garlic, minced
  • 1 tablespoon finely grated ginger
  • ¼ teaspoon salt
  • 1-1½ tablespoons Thai green curry paste (depending on heat preference)
  • 300ml coconut milk
  • 1½ teaspoons soy sauce
  • 1 teaspoon fish sauce
  • ¾ cup vegetable stock
  • 1 carrot, cut in half lengthways and thinly sliced
  • 2 baby bok choy, ends trimmed 1cm and thinly sliced

To Serve

  • 40g chopped, roasted peanuts

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare your vegetables for curry. 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.
  3. While pumpkin cooks, heat a drizzle of oil in a large, deep fry-pan on medium-high heat and cook onion for about 3 minutes, until softened.
  4. Add garlic, ginger, salt and 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, fish 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 cook for a further 1-2 minutes, until just wilted. Season to taste with salt and pepper.
  6. To serve, place ¾ cup steamed basmati rice into each bowl and ladle Thai green pumpkin curry over top. Sprinkle with peanuts.

Nutritional Information

Energy 2437 kj
582 kcal
Protein 13.9g
Carbohydrate 57.5g
Fat 32.4g