Curry Pumpkin

2018-06-17
  • Yield : 1
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m

Red curry is not too spicy.

Tips : 1. It can add the other vegetable.
2. Handle pumpkin http://www.mycooknet.com/en/blog/cooktips/how-to-remove-seed-for-pumpkin/ and http://www.mycooknet.com/en/blog/cooktips/how-to-remove-skin-for-pumpkin-easily/ and http://www.mycooknet.com/en/blog/cooktips/how-to-cut-pumpkin-easily/

Ingredients

  • Pumpkin 200g
  • Eggplant 200g
  • Carrot 80g
  • Green Bell Pepper 40g
  • Potato 120g
  • Shallot 1 clove
  • Red Curry Paste 1.5 tbsp
  • Coconut Milk 1/4 cup
  • Oil 1 tbsp
  • SEASONING
  • Water 3/4 cup
  • Salt 1/4 tsp
  • Fish Gravy 1 tbsp
  • Sugar 1 tsp

Method

Step 1

Peel pumpkin, potato and carrot. Cut pumpkin, potato, carrot, green bell pepper and eggplant into wedges.

Step 2

Heat 1 tbsp oil in the wok. Add shallot, pumpkin, eggplant, carrot and potato. Stir fry until done. Add red curry paste and seasoning. Cook until all ingredients soften. Add green bell pepper and coconut milk. Mix well. Serve.

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