Family friendly

Pumpkin, potato and peanut Thai red curry

Name: Easy vegetarian Thai curry recipe
Yield: 4
Ingredients: 1 tbs melted coconut oil; 1 onion, cut into wedges; 2 tbs Thai red curry paste; 70g (1⁄4 cup) crunchy peanut butter; 1⁄2 bunch coriander, leaves picked, stalks and roots cleaned and finely chopped; 400ml can coconut cream; 2 tbs soy sauce or tamari; Juice of 1 lime; 4 kaffir lime leaves; 2 tbs coarsely grated palm sugar; 1.2kg butternut pumpkin, peeled, deseeded and cut into 5cm pieces; 3 large coliban potatoes, peeled and quartered lengthways; 80g (1⁄2 cup) salted roasted peanuts, coarsely chopped; 2 tbs coconut flakes, toasted steamed rice, to serve

Rate now

Pumpkin, potato and peanut Thai red curry

Jump to recipe

by Matt Preston

delicious. senior editor

Oct 13, 2019

Lawd luv a tray bake. Less washing-up and loads of crusty burnished bits around the edges to pick at as a cook’s treat. This recipe is from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper. Out on Tuesday 29 October.

1 tbs melted coconut oil
1 onion, cut into wedges
2 tbs Thai red curry paste
70g (1⁄4 cup) crunchy peanut butter
1⁄2 bunch coriander, leaves picked, stalks and roots cleaned and finely chopped
400ml can coconut cream
2 tbs soy sauce or tamari
Juice of 1 lime
4 kaffir lime leaves
2 tbs coarsely grated palm sugar
1.2kg butternut pumpkin, peeled, deseeded and cut into 5cm pieces
3 large coliban potatoes, peeled and quartered lengthways
80g (1⁄2 cup) salted roasted peanuts, coarsely chopped
2 tbs coconut flakes, toasted steamed rice, to serve

Method

1.

Preheat the oven to 200°C/180°C fan-forced.
2.

Heat the coconut oil in a flameproof roasting tin over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until softened. Add the curry paste, peanut butter and coriander stalk and root and cook for 1 minute or until aromatic. Stir in the coconut cream, soy sauce or tamari, half the lime juice, the kaffir lime leaves and sugar until well combined and bubbling.
3.

Remove the tin from the heat. Add the pumpkin and potato and carefully toss until well coated. Place in the oven and bake for 1 hour or until the vegetables are tender and starting to char around the edges.
4.

Squeeze over the remaining lime juice, top with the peanuts, toasted coconut flakes and coriander leaves and serve with steamed rice.