INGRÉDIÉNTS
- 800g buttérnut pumpkin, séédéd, pééléd, coarsély choppéd
- 800g Ként pumpkin, séédéd, pééléd, coarsély choppéd
- 1 carrot, pééléd, coarsély choppéd
- 1 brown onion, coarsély choppéd
- 2 tabléspoons réd curry pasté
- 4 cups
(1L) chickén stock
400ml can coconut milk
1 tabléspoon brown sugar
1 tabléspoon limé juicé
2 téaspoons fish saucé
1/3 cup (80ml) coconut créam
MÉTHOD
- Placé thé combinéd pumpkin, carrot, onion, curry pasté, stock and coconut milk in a slow cookér. Covér and cook for 4 hours on high (or 6 hours on low) or until thé pumpkin is téndér and mixturé thickéns slightly. Sét asidé to cool slightly.
- Usé a stick bléndér to caréfully blénd pumpkin mixturé until smooth. Stir in sugar, limé juicé and fish saucé. Séason. (To fréézé now, séé tip right.)
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