Marion’s Kitchen Thai Yellow Curry*, which includes:
THAI YELLOW CURRY PASTE
DRIED THAI HERBS & CHILLI
1 tbsp oil
1 brown onion, sliced
4 cups vegetable stock
1kg (about 2 lb) butternut pumpkin (squash), peeled and cut into small chunks
4 tsp sour cream
toasted pumpkin seeds to serve
baby herbs or cress to serve (optional)
Heat oil in a large pot over medium-high heat and cook onions for about 5 minutes or until golden and soft. Add my THAI YELLOW CURRY PASTE and stir for about a minute or until the paste starts to smell yum. Now add the creamy COCONUT CREAM and vegetable stock.
Add the THAI DRIED HERBS but leave out the DRIED CHILLIES. Simmer for 2 minutes.
Drain and discard the liquid from the BAMBOO SHOOTS. Add bamboo shoots to the soup along with the butternut. Turn heat to medium, cover with a lid and simmer for 30 minutes or until pumpkin is tender. Remove from heat. Remove and discard the large green kaffir lime leaves before blending the pumpkin to a smooth soup.
Finely chop the reserved dried chillies. Serve the warm soup topped with sour cream, toasted pumpkin seeds and herbs.
- My Marion’s Kitchen Thai Red Curry works a treat as an alternative here!