Festive Pumpkin Curry

Thai pumpkin curry with coconut milk, red curry paste and basil, gently simmered until the pumpkin is tender.

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Pumpkin naturally sweetens the curry, so the sauce needs only a small amount of added sugar and plenty of savoury balance.

Ingredients

• 700 g pumpkin or butternut squash (peeled and cubed)
• 3 tbsp red curry paste
• 400 ml coconut milk
• 200 ml vegetable stock
• 150 g green beans (trimmed)
• 1 red bell pepper (sliced)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 4 lime leaves (torn)
• 25 g Thai basil
• 1 tbsp neutral oil
• 1.5 tbsp lime juice

Step-by-step method

1. Heat the oil in a saucepan over medium heat and fry the curry paste for 1–2 minutes until fragrant.
2. Add one third of the coconut milk and cook until slightly glossy.
3. Add the pumpkin, remaining coconut milk, stock and lime leaves and bring to a gentle simmer.
4. Cook for 12 minutes, then add the green beans and bell pepper.
5. Continue simmering for 8–10 minutes until the pumpkin is tender but still holds its shape.
6. Stir in the soy sauce, sugar and lime juice and taste for balance.
7. Turn off the heat, fold through the basil and serve with jasmine rice.