1-2tablespoonsred curry paste, depending on your heat preference
2teaspoonsminced garlic
½teaspoonground ginger
1cup (250g) canned pumpkin
1cupwater or low-sodium stock of choice
16oz.package of frozen broccolidefrosted in the refrigerator (or fresh)
1teaspoonfish sauce (optional)
8oz.pasta of choicecooked according to package directions
1-2fresh limes
Instructions
Scoop the cream at the top of the can of coconut milk and add to a pot or skillet. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Bring up the heat to medium heat, then add garlic and ginger. Stir for about a minute.
Add rest of coconut milk, broccoli, pumpkin, water/stock and bring to a boil. Reduce heat and cook about 10 minutes, stirring occasionally.