Ingredients (serves 6)
1 tablespoon vegetable oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
3cm piece of ginger, grated
2 tablespoons red curry paste
400ml coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
400g pumpkin, peeled, cut into 2cm cubes
1 large kumara (orange sweet potato), peeled and cut into 2cm cubes
150g snow peas, sliced
snow pea sprouts, optional
Heat oil in a large saucepan over medium-high. Add onion, garlic, and ginger and cook for 2 to 3 minutes or until tender. Add curry paste and cook for 2 minutes.
Stir in coconut milk, fish sauce, brown sugar, pumpkin, and kumara. Stir until well-combined, bring to the boil. Reduce heat to medium, then simmer for 20 to 25 minutes or until pumpkin and kumara are tender.
Add snow peas and cook for 2 to 3 minutes or until bright green and tender. Serve topped with snow pea sprouts.