Red Thai Pumpkin and Sweet Potato Curry

Red Thai Pumpkin and Sweet Potato Curry
Annie MacDonald - London, England

This is a recipe that I first tried at my favorite thai restaurant in Carpinteria. You can make it spicy (with some chilli flakes) or sweet (by adding a little bit of cinnamon - the ginger already gives it a festive, warm taste that is perfect for the holidays). I love cilantro so I use it to garnish, but you can use spring onions or bean sprouts if you like as well. Add some chickpeas if you like it more solid (you can really add any veggies you want). You can also add chicken or turkey if you just gotta have meat!


Makes 4 servings

Ingredients

2 cups of peeled and cubed pumpkin

1 1/2 cups of sweet potato, washed and cubed in 1.5 cm pieces

2 chopped small onions

2 heaped tsp chopped ginger

1 tsp chopped red or green chilli

4 tbsp. soy sauce

1 1/2 tsp. Red Thai curry paste

1 tbsp. sesame oil

1 tbsp light olive oil

3 1/2 cups coconut milk

1/2 small bag of sugar snap peas

1 cup basmati rice

Cooking Instructions

Cook the rice according to the instructions on the bag. Meanwhile heat a pot and add the olive and sesame oil. Fry the onions on medium heat for 3 minutes. Add the chilli, ginger and curry paste and saute for 2 minutes. Add the pumpkin and sweet potato and pour in the coconut milk and soy sauce. Cook until the vegetables soften, about 12-15 minutes.

Serving
Add the peas 3 minutes before serving to retain their freshness and crunch. Serve on top of basmati rice. Garnish with fresh cilantro.