Preparation: 10 mins, Cooking time: 10 mins
Ingredients (serves 2-3)
° 150g pumpkin (weight after peeling), diced
° 150g chayote, peeled and diced
° 1 small firm tofu(beancurd), cut into cubes and deep-fried/pan-fried
° 50g “Earthen Pot” green curry paste, or to taste
° 1 tablespoon olive oil
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, bruised
° 2-3 kaffir lime leaves
° 125ml water
° 125ml fresh coconut milk or soy milk
° small handful basil leaves
° 1 fresh red chilli, seeded and cut into large pieces
° salt and sugar to taste
Method
1. Heat the oil in a wok. Add the lemongrass, green curry paste and fry till fragrant.
2. Stir in the pumpkin, chayote and fry for a minute.
3. Throw in the water and bring to a boil. Simmer until the vegetables are tender. Add in the lime leaves, basil leaves, tofu and coconut milk. Season to taste with salt and sugar if necessary.
4. Garnish with chilli and serve hot with rice.
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