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Pumpkin & snow pea penang curry
Pumpkin & snow pea penang curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Tender pumpkin, crisp snow peas, and tangy red onion make a delightful dish.
Ingredients:
  • 18.20 gm peanut oil
  • 1 red onion, halved, cut into wedges
  • 87.50 gm penang curry paste (see notes)
  • 400ml can coconut milk
  • 125ml (1/2 cup) water
  • 700g Butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 4 makrut lime leaves
  • 150g snow peas, halved diagonally
  • 21.00 gm fresh lime juice
  • 24.40 gm fish sauce
  • Makrut limes leaves, extra, finely shredded, to serve
  • Steamed White Medium Grain Rice, to serve
Instructions:
  • In a hot wok, sizzle oil until smoking. Stir in onion for 2-3 minutes until slightly soft. Toss in curry paste, stir for 1 minute until fragrant. Pour in coconut milk and water, bring to a boil.
  • Add the pumpkin and fragrant lime leaves. Lower the heat and let it simmer covered for 10 minutes until the pumpkin is just cooked. Gently mix in the snow peas and continue simmering uncovered for 5 more minutes until the pumpkin is tender.
  • Combine the lime juice, fish sauce, and sugar, stirring until fully blended.
  • Ladle the aromatic curry into individual bowls, garnish with fresh lime leaves, and enjoy with fluffy rice.

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