Saturday, October 4, 2008

Pumpkin Laksa

2 tablespoons canola oil
1 red chilli, finely sliced
1 red onion, finely diced
4cm piece ginger, peeled, finely sliced and cut into thin strips
2 cloves garlic, finely sliced
4 kaffir lime leaves
1/4 pumpkin, peeled, seeded and cut into small cubes
400ml can coconut milk
2 cups water
1/4 cup crunchy peanut butter
1 pottle cherry tomatoes
2 cups frozen peas
2 tablespoons soy sauce
Juice of 2 limes
Grated rind of 2 limes
1 bunch coriander, roughly chopped
1/2 cup roasted peanuts, chopped

Heat the oil in a large frying pan and saute the chilli, onion, ginger, garlic and kaffir lime leaves for 2 minutes.
Add the pumpkin, coconut milk, water and peanut butter. Cook until soft. (10-15 minutes)
Add the tomatoes, peas, soy sauce, lime juice, rind and coriander. Cook until peas are bright green and the tomatoes are cooked.
Serve with rice.


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