Sweet Pumpkin and Peanut Curry

Name: Sweet Pumpkin and Peanut Curry
Yield: Serves Four
Cuisine: Thailand
Ingredients: 2 kaffir lime leaves, torn; 600 ml/1 pint/2½ cups vegetable stock; 30 ml/2 tbsp yellow curry paste; 4 shallots, finely chopped; 4 garlic cloves, crushed; 30 ml/2 tbsp vegetable oil; 450 g/1 lb pumpkin, peeled, seeded and diced; 15 ml/1 tbsp chopped fresh galangal; 90 g/3½ oz/scant 1 cup peanuts, roasted and chopped; 225 g/8 oz sweet potatoes, diced; 300 ml/½ pint/1¼ cups coconut milk; 90 g/3½ oz/1½ cups chestnut mushrooms, sliced; 15 ml/1 tbsp soy sauce; 30 ml/2 tbsp Thai fish sauce; 50 g/2 oz/⅓ cup pumpkin seeds, toasted, and fresh green chilli flowers, to garnish

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

A hearty, soothing curry perfect for autumn or winter evenings. Its cheerful colour alone will brighten you up – and it tastes terrific.

Ingredients

30 ml/2 tbsp vegetable oil
4 garlic cloves, crushed

Asia
Thailand
Main course
South East Asia
Autumn
Winter

Method

Heat the oil in a large pan. Add the garlic and shallots and cook over a medium heat, stirring occasionally, for 10 minutes, until softened and golden. Do not let them burn.
Add the yellow curry paste and stir-fry over a medium heat for 30