World Cuisine

Thai Massaman Pumpkin Curry

cook 20 mins
Tags: Spicey
  • 2 tablespoons vegetable oil
  • 2 tablespoons Thai massaman curry paste
  • 6 shallots, thinly sliced
  • 8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
  • 6 green cardamom pods
  • 2 teaspoons black mustard seeds
  • 800 g (1 3/4 lb) pumpkin flesh, cut into 1 cm (1/2 inch) cubes
  • 200 ml (7 fl oz) hot vegetable stock
  • 400 ml (14 fl oz) can coconut milk
  • juice of 1 lime
  • small handful of Thai basil leaves or mint leaves
  • red chilli slivers
  • lime wedges
  • steamed jasmine rice
  • Heat the oil in a heavy-based saucepan, add the curry paste, shallots, lemon grass, cardamom and mustard seeds and fry over a medium heat for 1–2 minutes until fragrant.
  • Add the pumpkin and pour over the stock and coconut milk. Bring to a simmer, then cook for 10–12 minutes or until the pumpkin is tender.
  • Remove from the heat and stir in the lime juice. Ladle into warm bowls, scatter with Thai basil or mint leaves and red chilli slivers and serve with lime wedges for squeezing over and steamed jasmine rice, if liked.
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