HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconYellow Thai Pumpkin Curry With Rice & Peanuts
Yellow Thai Pumpkin Curry with Rice & Peanuts

Yellow Thai Pumpkin Curry with Rice & Peanuts

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, dish up a speedy yellow Thai pumpkin curry loaded with greens and topped with crispy shallots and peanuts.

Heads-up - you'll need a microwave for this recipe.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

roasted pumpkin

(May be presentGluten, Egg, Peanuts, Tree Nuts, Crustacea, Sesame, Fish, Sulphites, Milk, Soy)

1 bunch


1 packet

Asian greens



½ packet

yellow curry paste

1 tub

garlic paste

(May be presentGluten, Egg, Tree Nuts, Sesame, Fish, Milk, Soy)

1 tin

coconut milk

1 sachet

vegetable stock powder

1 packet

microwavable basmati rice

1 packet

crushed peanuts


1 bunch


1 packet

crispy shallots

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3049 kJ
Fat40.3 g
of which saturates22.4 g
Carbohydrate65.3 g
of which sugars15.1 g
Dietary Fibre0 g
Protein19 g
Cholesterol0 mg
Sodium1745 mg
Instructionsarrow up iconarrow up icon
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Pierce pumpkin packet and microwave until hot and steaming, 2 mins. Trim and halve broccolini. Chop Asian greens. Slice lemon into wedges.


Heat olive oil in a frying pan over medium-high heat. Cook broccolini, tossing, until tender, 4-5 mins. Add curry paste (1/2 tin for 2P / 1 tin for 4P. Add less if desired!) and garlic paste. Cook, tossing, until fragrant, 1 min. Add Asian greens, coconut milk and stock powder and simmer until thickened, 1-2 mins. Remove from heat, add pumpkin, a squeeze of lemon juice and a splash of water. Season to taste.


Meanwhile, microwave rice until steaming, 2-3 mins. Plate up rice and Thai curry. Top with peanuts, torn coriander, crispy shallots and remaining lemon wedges.