Thai Yellow Veggie Curry with Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 27, 2018.

Add the curry paste to suit your taste buds as it is a bit spicy. If you feel daring, add an extra pinch of chilli flakes for the adults!

Ingredients

Combine rice, water and a pinch of salt in a small 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
While rice is cooking, finely dice onion; dice pumpkin 1cm; remove stem of lime leaf (discard stem) then very thinly slice. Set all aside separately.
Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook onion, pumpkin, garlic, lime leaf and ginger for 2-3 minutes, until fragrant.
Add curry paste to pan and cook for 1-2 minutes. Add coconut cream and stock, stir and bring to the boil on high heat.
When sauce comes to the boil, reduce heat to medium and simmer for 7-8 minutes. Add peas and spinach and cook a further 3 minutes, until pumpkin is tender. Remove from heat and stir through soy sauce and fish sauce, lemon juice, peanut butter and sugar. Dice tomato 1cm.
To serve, spoon ¾ cup cooked rice per person onto each plate and top with curry. Garnish with tomato, peanuts and a sprinkling of chilli flakes (if using).