1 small can sliced water chestnuts, drained
1 red kuri pumpkin, cut in half, seeded, peeled and cut into 1-inch chunks (you should have about
1 - 1.5 lbs of pumpkin chunks)
5 tbsp yellow onion, diced
6 tbsp canola oil
1 tsp green curry paste
1 14-oz can light coconut milk
1/2 tsp red pepper flakes
8 kaffir lime leaves
3 stalks lemongrass, outer leaves removed and cut into 3-in pieces (to add more flavor to the curry, bruise lemongrass pieces slightly with a wooden mallet before adding to curry)
2 tbsp fish sauce
1 tbsp brown sugar
juice of two limes
4 oz sugar snap peas, ends snipped off and cut into halves diagonally
2 - 3 cups kale, washed and torn into bit-size pieces
4 spring onions, cut into 1-inch pieces
one handful of Thai basil leaves, torn into smaller pieces
freshly ground black pepper
1/2 cup fresh coriander leaves
- Heat 3 tbsp of oil in wok. When hot, add water chestnut slices, onions and pumpkin chunks. Stir fry for about 4 -5 minutes, remove from wok and set aside.
- Heat remaining oil, add curry paste and stir for a few seconds. Add coconut milk, red pepper flakes, limes leaves, lemongrass and stir. Add fish sauce, brown sugar and lime juice. Stir until evenly mixed.
- Add pumpkin mixture to wok and cook, stirring regularly, for approximately 8 - 10 minutes.
- Add sugar snap peas, kale and spring onions. Stir.
- Season the curry with salt and pepper and, if desired, additional fish sauce and lime juice. Add Thai basil leaves and coriander leaves before serving.
Serve with jasmine rice.