This spicy Thai recipe is really more of a pumpkin and peanut butter curry, but you won't believe how exotic a dish mostly made using your storecupboard can taste.
Serves 4
Ready in 45 minutes
Per serving:
333kcals
27g fat (16.8g saturated)
7.4g protein
16.3g carbs
8.5g sugar
0.8g salt
1. Stir the peanut butter into a jug containing 200ml hot water, until it dissolves. Stir in the purée, lime zest and juice, soy or fish sauce and sugar. Ignore how ropey this looks! Set aside.
2. Remove the leaves from the coriander and set aside. Chop the stalks and roots as finely as you can, along with the chilli, garlic and ginger.
3. Heat the oil in a wok or good-sized pan and fry the onions quite briskly for a few minutes, so that they catch slightly. As soon as this starts to happen, add the pumpkin and stir-fry for a few minutes. Stir in the chilli mixture for 1 minute, then add the coconut milk. Stir, then add the peanut butter mix. Cook at a brisk simmer for 15-20 minutes, until the sauce has thickened slightly and the pumpkin is tender. Season to taste or add more soy or fish sauce, as you like. Garnish with coriander leaves and serve with cooked rice.
© delicious. magazine
The exotic flavours call for an Aussie white Semillon-Chardonnay or a red Pinot Noir.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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