Last year I shared with you one of my favourite recipes, for Thai Pumpkin and Prawn curry. This year I have a similarly coconutty-pumpkiny spicy treat, but it is totally veggie and surprisingly yummy.
Image courtesy of www.deliciousmagazine.co.uk
You will need:
* 2 tbsp crunchy peanut butter
* 1 tsp tomato puree
* Zest and juice of one lime
* 1 tbsp Thai fish sauce (thanks to Miss Claire who suggested using Soy sauce instead, if you are a non-fish-eating veggie)
* 1 tsp sugar
* Small handful fresh coriander
* 2 red chillis, halved and de-seeded
* 4 garlic cloves
* 1 cm piece fresh ginger
* 2 tbsp vegetable oil
* 2 red onions, chopped into fine pieces
* 800 g pumpkin or butternut squash, peeled, de-seeded and cut into cubes
* 400 ml coconut milk
1. Stir the peanut butter into a jug containing 200ml hot water until it dissolves. Stir in the puree, lime zest and juice, fish sauce and sugar. Set this to one side.
2. Remove the leaves from the coriander and chop the stalks as finely as possible. Also chop the chilli, garlic and ginger.
3. Heat the oil in a good sized pan and fry the onions until soft. Add the pumpkin and stir-fry for a few minutes. Stir in the chilli, garlic, ginger and coriander stalks and heat for 1 minute before adding the coconut milk and peanut butter mix. Stir well.
4. Cook at a brisk simmer for about 20 minutes until the sauce has thickened and the pumpkin is tender. Season to taste by adding more fish sauce (if it needs extra salty flavour) or sugar (if it needs sweetening).
5. Garnish with coriander and serve with sticky rice or on its own, more like a hearty bowl of soup.