1 onion halved, thinly sliced
¼ cup Thai green curry paste
500 g packet diced butternut pumpkin
125 g fresh baby corn, halved diagonally
400 ml canned coconut milk
1 vegetable stock cube, crumbled
150 g snow peas, trimmed
1 Tbsp fish sauce
steamed jasmine rice to serve
- Heat an oiled, large wok over a high heat. Add onion. Stir-fry for 2 minutes, or until soft. Add curry paste. Stir-fry for 1 minute, or until fragrant.
- Add pumpkin, corn, milk, stock cube and ¾ cup water to the wok. Bring to a boil. Gently boil for about 6 minutes, or until pumpkin is tender.
- Add snow peas and fish sauce. Gently boil for a further 1 minute, or until the snow peas are tender. Remove.
- Serve with rice.