For Anna - Thai Pumpkin & Carrot Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2/3 cup stock, vegetable
• 1 inch galangal, sliced
• 2 garlic cloves, chopped
• 1 stalk lemongrass, chop finely the part only
• 2 chilies, red, fresh, seeded and chopped
• 1 teaspoon candied ginger, thinly sliced
• 4 carrots, sweet, peeled and cut into chunks
• 1 cup pumpkin, peeled, seeded, cut into chunks
• 2 tablespoons peanut oil
• 2 shallots, finely chopped
• 3 tablespoons red curry paste
• 1 3/4 cups coconut milk
• 6 sprigs basil, thai
• 1/8 cup pumpkin seeds, toasted (garnish)
• 2 green onions, thinly chopped (garnish)
• 4 cups rice, jasmine, steamed

Recipe

• 1 in a large pot add the stock and bring to a rapid boil.
• 2 add the galanga, half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
• 3 add the carrots and pumpkin simmer for 5 - 10 minutes.
• 4 heat the oil in a large skillet and fry the rest of the garlic and the shallots for 3 minutes then add the curry paste and fry for 2 minutes.
• 5 add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
• 6 serve hot with rice and garnish with the pumpkin seeds and green onions.