Here's the recipe I did with Kerre Woodham on Newstalk ZB yesterday morning. This is a stir-fry style curry with a fresh, non-creamy sauce. It is really adaptable, and gluten-free. Eggplant, broccoli, beans and courgettes are also nice additions and substitutes for pumpkin, and you can use beef or lamb instead of chicken (or leave the meat out altogether).
Time to make: 30 minutes
200g pumpkin, cubed
300g chicken thigh fillets, skin removed, sliced
1 tablespoon red curry paste (check it’s gluten-free)
1 tablespoon vegetable oil
1 clove garlic, finely chopped
2 spring onions, thinly sliced
1 red chilli, finely sliced
2cm-piece fresh ginger, peeled, finely chopped
1 tomato, chopped
2 kaffir lime leaves, thinly sliced
1 teaspoon fish sauce (check it’s gluten-free)
1 tablespoon gluten-free soy sauce
1 teaspoon brown sugar
1 lime, juice
¼ - ½ cup water
2 handfuls spinach leaves (use baby spinach or frozen spinach, defrosted)
Steam or microwave pumpkin for 2 minutes, until just tender.
Meanwhile, spray a non-stick pan with oil. Heat to high and stir-fry chicken for 3 minutes. Add curry paste. Stir-fry for 2 more minutes or until cooked through. Remove from heat and set aside.
Add oil to pan. Add garlic and spring onions and stir-fry until golden. Add chilli, ginger, tomato, lime leaves and fish sauce. Stir-fry for a few seconds until tomatoes soften.
Add pumpkin to pan. Add soy sauce, sugar, lime juice and water. Simmer for 2 minutes. Add chicken back in and heat through. Add spinach and stir until warmed and wilted. Serve with rice, garnished with kaffir lime leaves and lime wedges.