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08 January 2013,21:52 by

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A hearty, soothing curry that is perfect for autumn or winter evenings. Its cheerful colour alone will brighten you up and it tastes terrific.
Serves :

Preparation Method :

  • Heat the oil in a large pan. Add the garlic and shallots and cook over medium heat, stirring occasionally, for 10 minute, until softened and golden. Do not let them burn.
  • Add the yellow curry paste and stir-fry over medium heat for 30 seconds, until fragrant.
  • Add the stock, lime leaves, galangal, pumpkin, and sweet potatoes. Bring to boil, stirring frequently, then reduce the heat to low and simmer gently for 15 minutes.
  • Add the peanuts, coconut milk, and mushrooms.
  • Stir in the soy sauce and fish sauce and simmer for 5 more minutes.
  • Spoon into warmed individual serving bowls, garnish with the pumpkin seeds and chillies, and serve.


  • 2 tablespoonsIDHAYAM sesame oil
  • 4 garlic cloves, crushed
  • 4 shallots, finely chopped
  • 2 tablespoons yellow curry paste
  • 600 ml vegetable stock
  • 2 kaffir lime leaves, torn
  • 1 tablespoon chopped fresh galangal
  • 500 grams pumpkin, peeled, seeded and diced
  • 225 grams sweet potatoes, dice
  • 100 grams peanuts, roasted and chopped
  • 300 ml coconut milk
  • 100 grams chestnut mushrooms, sliced
  • 1 tablespoon soy sauce
  • 2 tablespoon Thai fish sauce
  • 50 grams pumpkin seed toasted, and fresh green chilli flowers, to garnish

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