1/4 pumpkin, cubed
1 litre vegan stock
150g red curry paste
1 x 550g tin lychees, drained
1 x 250g tin, sliced water chestnuts, drained
1 x 400ml coconut milk
2 red capsicum, cubed
Fresh thai basil
1 tablespoon brown sugar
Zest and juice x 2 limesMethod
Into a wok, add a tablespoon of vegetable oil then add the red thai curry paste. Cook on medium heat for 5 minutes.
Add the coconut milk and vegan stock, stir well.
Add the pumpkin and cook on medium heat until it is cooked through, but not soggy, it will be soft but hold its shape.
Add the sugar, lime juice and zest. Stir again.
Increase the heat to reduce the sauce by about a third, not too much as you want lots of sauce to dip into.
Add the red capsicum, lychees and water chestnuts. Add thai basil to serve.
Serve with roti or rice.