Thai Red Pumpkin and Chickpea Curry with Jasmine Rice
Jasmine rice served with a coconut milk curry of stir-fried red curry paste, squash and chickpeas, finished with lime and Thai basil.
- 400 g pumpkin or butternut squash
- 240 g tinned chickpeas
- 400 ml coconut milk
- 30 g red curry paste
- 2 whole shallot
- 2 whole garlic clove
- 15 g fresh ginger
- 1 whole lime
- 20 g fresh Thai basil or coriander
- 150 g jasmine rice
- 2 tsp fish sauce
- 5 g palm sugar or brown sugar
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Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package directions (typically 15 minutes). Set aside.
- Step 2
Cut pumpkin into 2cm cubes. Peel and slice shallots. Mince garlic and ginger.
- Step 3
Heat 2 tablespoons coconut milk in a wok or large pan over medium-high heat. Add curry paste and stir-fry for 2 minutes until fragrant.
- Step 4
Add shallots, garlic and ginger. Stir-fry for 2 minutes.
- Step 5
Add pumpkin cubes and stir to coat in curry paste. Cook for 3 minutes.
- Step 6
Pour in remaining coconut milk and bring to a simmer. Add drained chickpeas.
- Step 7
Simmer for 12 minutes until pumpkin is tender. Season with fish sauce and palm sugar.
- Step 8
Squeeze lime juice into curry and stir. Taste and adjust seasoning.
- Step 9
Serve curry over jasmine rice, garnished with fresh Thai basil or coriander.
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