Thai Green Pumpkin Curry

Ingredients

500 g pumpkin of choice (skinned & cut into pieces of desired shape & size)1 cup coconut cream2 tbsp green curry paste (homemade or store bought)1 tbsp dried red chillies (rehydrated & sliced)1 tbsp soy sauce2 kaffir lime leaves1/2 cup Thai or sweet basil leaves1 cup water1/2 tsp salt (to taste)

Steps

Pour half of coconut milk into a pot over medium heat.Add curry paste & mix well.Cook, stirring continuosly to prevent the bottom from sticking & burning. When oil starts to form, keep stirring to bring out the flavour & aroma of the spices.Add pumpkin, remaining coconut cream, water, soy sauce, salt & dried chillies.Cook until pumpkin is tender (abt 15 mins)Add lime leaves & basil then taste to adjust seasoning.Garnish with sliced fresh red chillies & cilantro then serve with white rice & wedge of lime.