Thai Red Pumpkin Curry
Adapted from donna hay
Steps
Heat wok or deep frying pan over high heat.
Add oil , onions , ginger and curry and cook 1 minute.
Add stock and coconut milk and bring to simmer.
Add the pumpkin , cover and cook for 5 minutes.
Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
Stir in basil.
Serve with rice.
Ingredients
vegetable oil, onions, gingerroot, thai red curry paste, vegetable stock, coconut milk, pumpkin, asparagus, pattypan squash, thai basil