Serves 2
red Thai curry paste 1 tbsp (try Blue Elephant available at gourmet stores)
coconut cream 1 tbsp (try Real Thai available at gourmet stores)
skimmed milk 300ml
pumpkin 1/4, peeled, seeded and cubed
broccoli 1/2 head, cut into florets
button mushrooms 6, quartered
cherry tomatoes 6
fish sauce to season (optional)
salt to season
steamed rice to serve
lime 1, halved
Put the curry paste and coconut cream in a pan and cook over a low heat until it starts to bubble. Add the milk slowly and bring to a simmer. Add the pumpkin and cook for 5 minutes then add the broccoli and mushrooms and cook for 2 minutes.
Finally, add the cherry tomatoes. Check if the pumpkin is tender and then season with fish sauce. Season to taste. Serve with steamed rice a wedge of lime on the side.