This Thai red curry is loaded with veggies, giving it plenty of nutritional virtue to boast about, but the pumpkin, green beans and capsicum do so much more. Coated in a creamy red curry sauce, they become soft, sweet and incredibly moreish. The only way to improve this cracking curry? Roasted peanuts. Tick!
|1 drizzle||Olive oil|
|2 ½ cups||Water|
|310 g||Jasmine rice|
|6 heads||Choy sum|
|4 cloves||Fresh garlic|
|60 g||Roasted peanuts (Main)|
|800 g||Diced pumpkin (Main)|
|95 g||Thai red curry paste (Main)|
|2||400ml can coconut milk (Main)|
|5 g||Vegetable stock powder|
|2 Tbsp||Soy sauce|
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- Bring the water to the boil in a medium saucepan. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
- While the rice is cooking, roughly chop the choy sum. Trim the broccolini and cut into 3cm pieces. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Crush the roasted peanuts in their packet using a rolling pin or the base of a saucepan (or finely chop if you prefer).
- SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the peeled & chopped pumpkin and broccolini and cook until slightly softened, 5-6 minutes. Add the Thai red curry paste and garlic and cook until fragrant, 1-2 minutes.
- Add the coconut milk and vegetable stock to the curry. Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer, stirring occasionally, until the pumpkin is tender, 10-12 minutes.
- Add the soy sauce and Asian greens to the curry and stir to combine, until wilted.
- Divide the jasmine rice between bowls and top with the Thai pumpkin and veggie red curry. Sprinkle with the crushed peanuts and coriander.