This month is all about reducing waste. Every year during Halloween there is a surge in pumpkin wastes with all the Jack-O-Lantern being carved and thrown away after a few days.
Why not turn the carvings into this quick Pumpkin Red Curry. Follow the recipe below for your #pumpkinrescue!
In a pan, bring 50ml of coconut milk to a boil over a medium heat. Add the curry paste and cook until the red oil splits and rises to the surface. Then add the chopped butternut and cook on low/simmering heat until tender. Add the remaining coconut milk. Season with fish sauce and palm sugar to create a slightly salty but well-balanced taste.
When it boils again, add the Kaffir lime leaves and spur chillies. Turn off the heat and add the sweet basil leaves. Ladle into a serving bowl and garnish with more fresh chillies and coriander, if preferred.
Don’t forget to let me know how it goes @RosasThaiCafe #AskSaiphin!