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Thai Red Pumpkin Curry

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“Adapted from Donna Hay”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat wok or deep frying pan over high heat.
  2. Add oil, onions, ginger and curry and cook 1 minute.
  3. Add stock and coconut milk and bring to simmer.
  4. Add the pumpkin, cover and cook for 5 minutes.
  5. Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
  6. Stir in basil.
  7. Serve with rice.

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