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| Ingredients: |
150ml (5 fl oz) vegetable stock
2.5cm (1 inch) piece fresh galangal, sliced
2 garlic cloves, chopped
1 lemon grass stalk (white part only), finely chopped
4 carrots, peeled and cut into chunks |
225g (8oz) pumpkin, peeled, deseeded and cut into cubes
2 tbsp vegetable or groundnut oil
2 shallots, finely chopped
3 tbsp Thai yellow curry paste
400ml (14 fl oz) coconut milk
4 - 6 sprigs of fresh Thai basil
25g (1oz) toasted pumpkin seeds, to garnish |
| Cooking Instructions: |
1) Pour the stock into a large saucepan and bring to the boil. Add the galangal, half the garlic, the lemon grass and chillies and simmer for 5 minutes. Add the carrots and pumpkin and simmer for 5 - 6 minutes, until tender.
2) Meanwhile, heat the oil in a wok or frying pan and stir fry the shallots and the remaining garlic for 2 - 3 minutes. Add the curry paste and stir fry for 1 - 2 minutes.
3) Stir the shallot mixture into the saucepan and add the coconut milk and Thai basil. Simmer for 2 - 3 minutes. |
| Serving Suggestions: |
| Serve hot, sprinkled with the toasted pumpkin seeds. |
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