Thai Pumpkin & Tenderstem® Red Curry

This recipe is straight forward enough to memorise, and great for using up a selection of vegetables. You could even add some chicken or prawns to the curry. It’s a mild to medium flavoured curry so should be a favourite with all the family.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

  • 1 tbsp sunflower or vegetable oil
  • 1 onion, chopped
  • 3cm piece of ginger, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely chopped or crushed
  • 70g Blue Elephant red curry paste
  • 1 medium pumpkin or butternut squash, peeled and cut into 2cm pieces
  • 1 tbsp fish sauce
  • 400g tin of coconut milk
  • 200g pack Tenderstem® broccoli
  • 150g baby corn halved
  • 1 bunch of spring onions, sliced
  • Juice of 1 lime
  • 1 bunch of coriander, chopped
  • Thai rice or rice noodles to serve
  1. Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 minutes until t has softened but not coloured. Stir in the curry paste and cook for 1 minute.
  2. Stir in the pumpkin or butternut squash, and then add the fish sauce, coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes, until the pumpkin or butternut squash is tender.
  3. Add the Tenderstem®, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender. Finish off by stirring in the lime juice and coriander before serving with Thai rice or rice noodles.

Tip:
If you are using another brand of curry paste, check the instructions for the recommended quantity to use to serve 4 people.

Credits

Created by food writer and TV presenter, Jo Pratt. More recipes available at: www.tenderstem.co.uk