Pumpkin green curry with coconut rice
Cook golden pumpkin in a spicy Thai green curry sauce and serve with baby broccoli and coconut rice for a midweek comfort meal in less than 30 minutes.
- 1/4 cup (75g) green curry paste
- 400ml can coconut cream
- 800g butternut pumpkin, seeded, peeled, cut into 3cm pieces
- 2 bunches baby broccoli, ends trimmed
- 250g pkt microwavable coconut rice
Heat a large saucepan over medium heat. Add the curry paste and cook, stirring, for 1 min or until fragrant. Add the coconut cream and pumpkin and stir to combine. Bring to the boil. Reduce heat to medium-low. Cover and cook for 15 mins or until the pumpkin is tender.
Add the baby broccoli and cook for 2 mins or until the baby broccoli is bright green and tender.
Heat the coconut rice following packet directions.
Serve curry with the coconut rice.