Easy Thai Red Curry With Pumpkin & Chickpea
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 25 minutes
- 2 tablespoons red curry paste
- 1 onion, peeled and sliced
- 4 tablespoons/80ml/3flozs. oil
- 500g/1.1lbs pumpkin, peeled and sliced
- 2 cups/500ml/17.7flozs vegetable stock
- 400g/14oz tin chickpeas, drained
- 3 tablespoons/60ml/2flozs. fish sauce (or vegetarian subsitute)
- 1.5 tablespoons palm or white sugar
- Juice of 1/2 a lime
- 150ml/5flozs coconut cream
- Thai basil and coriander to serve
Step 1 - Heat a large pot on medium heat and then add the curry paste and cook for a minute. Add the oil and onion and sauté for a couple of minutes until the onions are softened.
Step 2 - Add the pumpkin and stock and place the lid on and bring to a boil and allow the pumpkin to steam for 15 minutes. Add the drained chickpeas and heat them through (they won't take long as they're already cooked). Then add the fish sauce, sugar and lime juice (to taste, sometimes I add more fish sauce or less, same with sugar and lime juice). Add the coconut cream, Thai basil and coriander and serve with steamed rice.