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47 min
for
4
people
Ingredients
| 1 ½ kgs | Pumpkin, peeled, and cut in chunks (Main) |
| ¼ cup | Olive oil |
| 2 | Onions, chopped |
| 50 g | Butter |
| 4 | Garlic cloves, chopped |
| 1 Tbsp | Fresh ginger, grated |
| 1 Tbsp | Thai green curry paste (Main) |
| 1 ½ Ltr | Chicken stock |
| 1 cup | Coconut milk |
| ½ cup | Fresh coriander, chopped |
| 1 tsp | Brown sugar |
| 1 to taste | Salt & freshly ground pepper |
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Directions
- Set oven to 180C. In an ovenproof dish toss the pumpkin and oil and cook for 25 minutes until soft and golden.
- Heat the butter in a large saucepan. Add the onion and garlic and cook for 4 minutes until softened.
- Stir in the ginger and curry paste and stir for a further 2 minutes until fragrant.
- Add the pumpkin, stock and brown sugar, and simmer for 20 minutes until all the flavours develop.
- Blend until it is the texture you prefer, either smooth or slightly chunky.
- Return to the heat, add the coconut milk, and season to taste.
- Before serving add coriander and serve with hot bread.
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