Almost everyone has a favourite recipe for pumpkin soup and this is mine. A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin ...

Add garlic and curry paste, and cook, stirring constantly, until fragrant and oil separates (3-4 minutes). Add lemongrass, coconut milk, lime juice, 2 tbsp fish sauce and 200ml water; bring to simmer.

This easy vegan Thai curry is hot and ... add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes.

mustard seeds and lemongrass with the curry paste until softened. The smell will be fantastic. Add the pumpkin and coat with the mixture before stirring in the coconut milk, stock and chickpeas.

Some recipes feel like comfort food from the first bite. For me, this Thai Coconut Salmon Curry is one of them. It’s warm, ...

This one pan Thai chicken recipe combines tender chicken, carrots, red bell peppers and sweet green peas in a creamy coconut ...

It's a comfort food that you just cannot miss, rich and full of vegetables. This recipe of Thai red curry has boiled jackfruit and water chestnut simmered in coconut milk along with jaggery to give a ...

To celebrate National Coconut Day, we're using one of our favorite ingredients for this red curry recipe featuring ... three to five minutes. Top with Thai basil and serve with lime wedges.

This soup can easily be made vegan, just make sure the Thai red curry paste is vegan friendly ... Add the lemongrass, stock and coconut cream. Scoop the pumpkin off the skin and add to the ...