VegBox Recipes

Jo Pratt’s Thai Pumpkin and Tenderstem® Red Curry

This recipe has been generously provided for us by Jo Pratt, courtesy of Tenderstem Broccoli..

Although Jo uses pumpkin, you could easily substitute in any Winter or Summer squash that happens to be in season.
 
 

Ingredients

Serves 4

1 tbsp sunflower or vegetable oil
1 onion, chopped
3cm piece of ginger, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped or crushed
Enough red curry paste for 4 people (amount depends on brand, so check the label when you buy)
1 medium pumpkin [or other squash], peeled and cut into 2cm pieces
1 tbsp fish sauce (or Soy sauce or Tamari for a vegetarian alternative)
400g tin of coconut milk
200g pack Tenderstem® broccoli
150g baby corn halved
1 bunch of spring onions, sliced
Juice of 1 lime
1 bunch of coriander, chopped
Thai rice or rice noodles to serve
 

Method

Jo says:

This recipe is straight forward enough to memorise, and great for using up a selection of vegetables. It’s a mild to medium flavoured curry so should be a favourite with all the family.

1. Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 minutes until it has softened but not coloured. Stir in the curry paste and cook for 1 minute.

2. Stir in the pumpkin or squash, and then add the fish sauce, coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes, until the pumpkin or squash is tender.

3. Add the Tenderstem®, baby corn (if using) and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender. Finish off by stirring in the lime juice and coriander before serving with Thai rice or rice noodles.

 

Time From Cupboard-To-Table

30 minutes
 

Notes & Variations on Jo Pratt’s Thai Pumpkin and Tenderstem® Red Curry

This recipe provides an easily-memorisable base for Thai curry. When it comes to which vegetables to use - well, let the vegbox or the farmers market be your oyster... Mushrooms, peas, potatoes, root vegetables ... Imagination is the limit.
 
 
 

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