Treat yourself and the family with this delicious Jo Pratt’s Thai Pumpkin and Broccolini Red Curry recipe, plus discover many other easy recipes at 24/7 Mom.
Jo Pratt’s Thai Pumpkin and Broccolini Red Curry
- 1 tbsp sunflower or vegetable oil
- 1 onion (chopped)
- 3 cm piece of ginger (peeled & finely chopped)
- 2 cloves garlic (peeled & finely chopped or crushed)
- 2.5 oz Thai red curry paste
- 1 medium pumpkin or butternut squash (peeled and cut into 2cm pieces)
- 1 tbsp fish sauce
- 14 oz tin of coconut milk
- 7 oz broccolini
- 5.3 oz baby corn halved
- 1 bunch spring onions (sliced)
- 1 lime (juice)
- 1 bunch coriander (chopped)
- thai raice or rice noodles to serve
- Heat the oil in a wok or frying pan and then gently saute the onion, ginger and garlic for about 5 minutes until it has softened but not colored. Stir in the curry paste and cook for 1 minute.
- Stir in the pumpkin or butternut squash, and then add the fish sauce, coconut milk and 6.8 fl oz of water. Bring to a simmer and cook uncovered for 15 minutes, until the pumpkin or butternut squash is tender.
- Add the broccolini, 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.
