Thai red curry

Introduce

Chef :

Bellhorse

Thai red curry

This is great comfort food . I make the base curry and then add either seafood or vegetables from the pantry

Ingredient

1-2 tablespoons

Cooking instructions

* Step 1

Place first nine ingredients into a pan. Slowly bring to the boil, then reduce heat and simmer until pumpkin is just cooked. This is your curry base.

* Step 2

For a seafood curry add peeled raw prawns and approx. 400g of salmon- diced. Simmer gently for 3-4 minutes then add Asian greens and cook for a further 1-2 minutes. Add lime juice to taste and sprinkle with coriander before serving with rice or noodles.

* Step 3

For a vegetable curry add vegetables of your choice at the same time as the pumpkin, bring to the boil and then simmer gently until cooked. Add Asian greens and cook for a further 1-2 minutes then check flavour and add lime juice to taste and sprinkle with coriander before serving with rice or noodles.

* Step 4

I've made this curry with firm white fish, such as monkfish or cod, or just fresh seasonal vegetables such as pumpkin,sweet potato, cherry tomatoes and french beans.

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