Easy Thai Red Curry With Pumpkin & Chickpeas
2 tablespoons red curry paste
1 onion, peeled and sliced
4 tablespoons / 80ml. oil
500g pumpkin, peeled and sliced
500ml vegetable stock
400g tin chickpeas, drained
3 tablespoons fish sauce (or vegetarian substitute)
Juice of 1/2 a lime
150ml coconut cream
Thai basil and coriander to serve
Heat a large pot on medium heat and then add the curry paste and cook for a minute. Add the oil and onion and sauté for a couple of minutes until the onions are softened.
Add the pumpkin and stock and place the lid on and bring to a boil and allow the pumpkin to steam for 15 minutes. Add the drained chickpeas and heat them through (they won't take long as they're already cooked).
Then add the fish sauce and lime juice (to taste, sometimes I add more fish sauce or less, same with lime juice). Add the coconut cream, Thai basil and coriander and serve with steamed rice.