3 tablespoons red curry paste
1 small knob of ginger, sliced
½ brown onion sliced
2 chillies sliced, deseeded
3 garlic cloves sliced
800g pumpkin, diced
1bunch spinach or kale
2 tins of coconut milk
Canola oil for frying
Lime juice, to taste
Fish sauce, to taste
Crispy shallots, for garnish
1 small punnet baby corn
I small head broccoli
In a medium sized saucepan sauté the diced pumpkin with a little bit of canola oil until just caramelised. Set aside in a separate plate.
Into the same pan add ginger, onion,
garlic and chilli and sauté until fragrant.
Add the curry paste and stir for a couple of minutes.
Add the pumpkin back in before adding the coconut milk.
Bring to simmer for 10 minutes or until pumpkin is cooked through,
then add spinach or kale, baby corn and broccoli before cooking for another 5 minutes.
To finish, season with fish sauce and lime juice, salt to taste.
Serve with some picked coriander, sliced chilli, crispy shallots,
and steamed brown rice on the side.
Suggested wine pairing courtesy of Sophie
at The Wine Merchant, Perth Treasury Buildings.
“As a light white I would suggest Groiss ‘Gemischter Satz’ which is a lot of German words for field blend! It’s Riesling, gruner veltliner, Chardonnay, Pinot Blanc and so many others. Or if you’d like something Aussie the Forest Hill ‘Block 2’ Riesling is lovely too. It has a touch of residual sugar but only enough to be coating on the palette, not sweet. Or a red I’d go for a juicy Gamay like Ministry of Clouds”