Ingredients

Serving size 4
1 pumpkin
6 tablespoons olive oil
Salt and pepper
1 onion, diced
1 carrot, diced
1 green pepper, sliced
4 tablespoons Thai red curry paste
1 cup coconut milk
1 cup chicken or vegetable stock
1 stick lemongrass* (cut into 1cm sections)
6 kaffir lime leaves (substitute for the lemongrass, use a halved lime and the juice of one lime for the kaffir lime leaves).

Pumpkin Thai Red Curry

Preheat your oven to 180c
Before you can make the curry, you must cook your pumpkin
To do this, cut it in half and spoon out the seeds
Coat the insides with one tablespoon of olive oil on each half and then sprinkle with salt and pepper
Bake cut side until tender
When the pumpkin is cool, peel off the skin
Try to keep the pumpkin together as much as you can
In a pan or wok, add the remaining olive oil over a medium-high heat
Add the onions, carrot and a pinch of salt
Cook the vegetables for about four minutes and then add the green pepper
When the carrots are soft, add the red curry mix and stir it around
Let it cook for about 15 seconds and then add the coconut milk and half the chicken/vegetable stock
If the vegetables are mostly covered, don't add any more stock
If they are not, add the rest of the stock
Add the lemongrass and use scissors to cut tiny strips of kaffir lime leaf into the pot
Bring the liquid to a boil and cook at a simmer for 15 to 20 minutes or until the coconut milk has thickened and has a deep red colour
Add the pumpkin so that it gets warm and serve over rice

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