- 300ml Vegetable stock
- 5cm Galangal, sliced
- 4 Garlic cloves, crushed (or more, if you're like me)
- 2 Lemon grass stalks, white part, finely chopped
- 4 fresh red chillies, deseeded and chopped
- 6-8 carrots, peeled and chopped into forkable chunks (match 1:1 with pumpkin amount)
- 500g pumpkin, skinned and chopped into forkable chunks (match 1:1 with carrot amount)
- Olive oil
- 4 shallots, finely chopped
- 6 tbsp Thai Yellow Curry Paste
- 800ml coconut milk or cream (I use cream because it's easier to thin if you need)
- Fresh thai basil
- Toasted pumpkin seeds
- Pour stock into large pot, bring to boil.
- Add galangal, half your garlic, lemon grass and chillies - simmer for 5 minutes.
- Add pumpkin and carrots - simmer for 5 mins, until tender. (I also add the lid during this, to help steam them a bit; stirring a few times until a fork comfortably slides into the pumpkin. Be sure not to overdo, or the pumpkin may start to fall apart.)
- Heat oil in a separate pan, and stir fry the shallots and garlic for 2 minutes, or until fragrant and satisfying.
- Add curry paste to shallots and garlic - stir fry for another 2 minutes.
- Stir shallots, garlic and curry paste into the pot with the now-softened carrot and pumpkin.
- Add coconut milk/cream, and thai basil - simmer for a few minutes.
- Toast pumpkin seeds in frying pan.
- Serve dish with/without rice, sprinkle on toasted seeds.
- Settle down for some amazing flavours.
Brands and product used
- TCC - Coconut Cream