World Cuisine

  • 2 tablespoons sunflower oil
  • 12 Thai shallots, peeled
  • 2 garlic cloves, crushed
  • 1 teaspoon finely grated fresh root ginger
  • 3 tablespoons Thai red curry paste
  • 750 g (1½ lb) pumpkin, peeled and cut into bite-sized pieces
  • 400 ml (14 fl oz) coconut milk
  • 150 ml (¼ pint) vegetable stock
  • 6 lime leaves
  • 2 teaspoons grated palm sugar
  • 3 lemon grass stalks, bruised
  • 300 g (10 oz) sugarsnap peas, trimmed
  • large handful of finely chopped fresh coriander
  • 50 g (2 oz) roughly chopped roasted peanuts
  • salt

Heat the oil in a large nonstick wok or frying pan. Add the Thai shallots, garlic and ginger and stir-fry for 3–4 minutes. Stir in the curry paste and pumpkin and continue to stir-fry for 3–4 minutes.

Add the coconut milk, stock, lime leaves, palm sugar and lemon grass stalks. Bring to the boil, reduce the heat and simmer gently for 20–25 minutes, stirring occasionally.

Stir in the sugarsnap peas and cook for another 6–8 minutes or until the vegetables are just tender. Season with salt.

Remove from the heat and sprinkle over the fresh coriander and peanuts just before serving.

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