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For Anna - Thai Pumpkin & Carrot Curry

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“My friend was looking for a dish to use up her extra pumpkin, so I thought of this wonderful dish. Its tasty and oh my its good for you. So much flavor. Hope you will enjoy this offering Anna.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot add the stock and bring to a rapid boil.
  2. Add the galanga, half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
  3. Add the carrots and pumpkin simmer for 5 - 10 minutes.
  4. Heat the oil in a large skillet and fry the rest of the garlic and the shallots for 3 minutes then add the curry paste and fry for 2 minutes.
  5. Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
  6. Serve hot with rice and garnish with the pumpkin seeds and green onions.

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