For Anna - Thai Pumpkin & Carrot Curry Recipe

Name: For Anna - Thai Pumpkin & Carrot Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup stock, vegetable; 1 inch galangal, sliced; 2 garlic cloves, chopped; 1 stalk lemongrass, chop finely the white 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

Servings: persons

2/3 cup stock, vegetable
1 inch galangal, sliced
2 garlic cloves, chopped
1 stalk lemongrass, chop finely the white 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

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.

922

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2/3 cup stock, vegetable, 1 inch galangal, sliced, 2 garlic cloves, chopped, 1 stalk lemongrass, chop finely the white part Only, and more.

Yes, For Anna - Thai Pumpkin & Carrot Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

For Anna - Thai Pumpkin & Carrot Curry

How did you like this recipe?

Frequently Asked Questions