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Categories:Viewed: 31 - Published at: 2 years ago
Ingredients
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon oil
- 2 tablespoons Thai red curry paste (I use Mussaman)
- 1 kg pumpkin
- 500 ml chicken stock
- 200 g vermicelli rice noodles
- 300 ml coconut milk
Method
- Dice pumpkin and cook it in the chicken stock until soft.
- In a separate pan, saute onion in oil until transparent.
- Add garlic and red curry paste and stir while cooking another minute or two.
- Combine the onion/curry mix and the cooked pumpkin and puree.
- Pour boiling water over the vermicelli noodles and let stand for about 5 minute.
- Drain the noodles and add to the pumpkin puree.
- Serve garnished with coriander.
