Recipe: Pumpkin Green Curry

This delicious veggie Thai curry hits all the right notes for a autumn supper as the nights turn colder – seasonal, warming and easy to make 

INGREDIENTS 

150g/5oz Thai Green Curry Paste

1 garlic clove, crushed or finely chopped 

1 tbsp vegetable or sunflower oil 

500ml/171⁄2fl oz coconut milk

400g/14oz pumpkin, peeled, deseeded and cut into 3cm pieces 

100g/31⁄2oz canned bamboo shoots, drained and thinly sliced

2 tbsp pea aubergines

5 kaffir lime leaves, shredded

1⁄2 Thai red chilli, sliced diagonally

1⁄2 Thai green chilli, sliced diagonally 

30g/1oz light soft brown sugar

1 tsp salt

8 Thai basil leaves or regular basil 

METHOD

1. Heat a large wok or heavy-based saucepan over a medium heat. Heat the oil and add the garlic, cook for about a minute until golden (but not browned). stir inthe green curry paste. Cook while stirring for about 2 minutes, then add half of the coconut milk and simmer for 5 minutes to release the flavours. 

2. Add the pumpkin, bamboo shoots, pea aubergines, kaffir lime leaves, chillies and cook for 1 minute, stirring regularly. Stir in the remaining coconut milk and 4 tablespoons of water. Bring the liquid to the boil, then reduce the heat to a gentle bubble and stir in the sugar and salt. Simmer for 15-20 minutes, until the pumpkin 

is tender.

3. Remove the curry from heat and stir in the basil leaves. Serve with jasmine rice on the side.