1565-main

Recipe

Thai Red Curry with Minicaps® Baby Capsicums

6
Serves
15 MINS
Prep Time
25 MINS
Cook Time
10
Ingredients
Ingredients
Method
  • 10 Minicaps® baby capsicums
  • 300 grams butternut pumpkin, cubed
  • 1 coriander roots, washed, chopped, leaves reserved
  • 1 knob of ginger, sliced
  • 1 small red onion
  • 1 sachet red curry paste
  • 1 tsp brown or palm sugar
  • 425 ml can coconut milk
  • 2 cups jasmine rice
  • 2 tbsp olive oil
  1. Cook rice according to packet instructions.
  2. Sauté onion and coriander roots in oil till soft.
  3. Add curry paste, stir-fry for 5 minutes.
  4. Add pumpkin, capsicum and ginger and stir for a further 3 minutes.
  5. Add coconut milk and leave to simmer for 15 minutes or until pumpkin is soft.
  6. Stir in sugar, salt and fresh coriander leaves.
  7. Serve with cooked jasmine rice.