Thai Pumpkin & Veggie Red Curry

Thai Pumpkin & Veggie Red Curry

with Roasted Peanuts

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This Thai red curry is loaded with veggies, giving it plenty of nutritional virtue to boast about, but the pumpkin, green beans and capsicum do so much more. Coated in a creamy red curry sauce, they become soft, sweet and incredibly moreish. The only way to improve this cracking curry? Roasted peanuts. Tick!


Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

peeled pumpkin

1 bag

green beans

1 unit


2 clove


1 bag


½ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 tin

coconut milk

½ packet

vegetable stock powder

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery


olive oil

1.25 cup


1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3810 kJ
Fat45.1 g
of which saturates25.2 g
Carbohydrate93.1 g
of which sugars23.5 g
Dietary Fiber0 g
Protein22 g
Cholesterol0 mg
Sodium1330 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, cut the peeled pumpkin into 2cm chunks. Cut the red capsicum into 1cm chunks. Trim the green beans and slice into thirds. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Using a rolling pin or the base of a saucepan, crush the roasted peanuts in their packet (or finely chop if you prefer).


SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pumpkin, capsicum and green beans and cook until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients list) and garlic and cook until fragrant, 1-2 minutes.


Add the coconut milk and vegetable stock (see ingredients list) to the curry. Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer, stirring occasionally, until the pumpkin is tender, 10-12 minutes.


Add the soy sauce to the curry and stir to combine.


Divide the jasmine rice between bowls and top with the Thai pumpkin and veggie red curry. Sprinkle with the crushed peanuts and coriander.