Mains

Thai Red Curry with Vine Sweet Minicaps® Baby Capsicums

This Thai classic just got so much sweeter with these baby reds.

Serves 4-6.
Prep Time: 15 minutes.
Cooking Time: 25 minutes.

Ingredients

• 8-10 Vine Sweet Minicaps® baby capsicums
• 300g butternut pumpkin, cubed
• 1 bunch 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
• 425ml can coconut milk
• 2 cups jasmine rice
• 2 tbsp olive oil

Cooking Instructions

• Cook rice according to packet instructions.
• Sauté onion and coriander roots in oil till soft.
• Add curry paste, stir-fry for 5 minutes.
• Add pumpkin, capsicum and ginger and stir for a further 3 minutes.
• Add coconut milk and leave to simmer for 15 minutes or until pumpkin is soft.
• Stir in sugar, salt and fresh coriander leaves.
• Serve with cooked jasmine rice.