Published : March 31, 2015
Serves: 4 hungry tummies
Cooking time: 30 minutes
4 cups pumpkin (Japanese or Butternut)- peeled and cubed
3 tablespoons Turban Chopsticks Thai Red Curry Paste
2 cups water or vegetable stock
1 medium onion, diced finely
1 handful coriander leaves
1 can (400ml) coconut cream or coconut milk
For something decadent and to get some Omega-3 fatty acids, fold through a cup of fresh, local prawns until tender. Delicious!!
Recipe courtesy of Turban Chopsticks, 324 Bulwer Street, Perth WA 6000 www.turbanchopsticks.com.au
Jessica Brainard is a Curator at the Western Australian...
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