Vegetable Oil – 2 tblsp
Garlic – 4 cloves, crushed
Shallots – 4, finely chopped
Yellow Curry Paste – 2 tblsp
Vegetable Stock – 2 1/2 cups
Kaffir Lime Leaves – 2, torn
Fresh Galangal – 1 tblsp, chopped
Pumpkin – 450 gms, peeled, seeded and diced
Sweet Potatoes – 225 gms, diced
Peanuts – 1 cup, roasted and chopped
Coconut Milk – 1 1/4 cups
Chestnut Mushrooms – 1 1/2 cups, sliced
Soy Sauce – 1 tblsp
Combination of 2 parts Soy Sauce and 1
part Lime Juice (or use Thai Fish Sauce)- 2 tblsp
Pumpkin Seeds – 1/3 cup, toasted
Fresh Green Chilli Flowers – to garnish
1. Heat the oil in a large pan. Add the garlic and shallots and cook over a medium heat, stirring occasionally for 10 minutes until softened and golden. Do not let them burn.
2. Add the yellow curry paste and stir-fry over a medium heat for 30 seconds until fragrant, then add the vegetable stock, lime leaves, galangal, pumpkin and sweet potatoes. Bring to the boil, stirring frequently then reduce the heat to low and simmer gently for 15 minutes.
3. Add the peanuts, coconut milk and mushrooms. Stir in the soy sauce and soysauce-lime juice combination and simmer for 5 minutes more. Spoon into warmed individual serving bowls, garnish with the pumpkin seeds and chillies and serve.