Sweet Pumpkin And Peanut Curry - cooking recipe

Ingredients

1 tablespoon vegetable oil
4 garlic cloves, crushed
4 shallots, finely chopped
2 tablespoons yellow curry paste
2 1/2 cups vegetable broth
2 kaffir lime leaves, torn
1 tablespoon fresh galangal
1 lb fresh pumpkin, peeled, seeded and diced
225 g sweet potatoes, diced
1 cup peanuts, roasted and chopped
1 1/4 cups coconut milk
1 1/2 cups mushrooms, sliced
1 tablespoon soya sauce
1 tablespoon fish sauce

Preparation

Heat oil in large sauce pan. Add garlic and shallots and cook over medium heat, for 10 minutes or until softened and golden.
Add the yellow curry paste and stir-fry over medium heat for 30 seconds until fragrant. Add the stock, lime leaves, galangal, pumpkin and sweet potatoes.
Bring to boil, stirring frequently, then reduce heat to low and simmer gently for 15 minutes.
Add the peanuts and coconut milk and mushrooms. Stir in the soya and fish sauce sauce, simmer 5 minutes more.
Spoon into warmed individual bowls and garnish with pumpkin seeds.