Ingredients

The following ingredients have 5 Servings
  • 4 ounces (112g) Thai Red curry paste
  • 1 cans (14 ounce / 400 ml) coconut milk
  • 1 1/2 cups (350 ml) vegetable broth
  • 1 Tablespoon fish sauce
  • 1 Tablespoon creamy peanut butter
  • 4 cups (500g) diced pumpkin of your choice
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 lime, juice + extra for serving
  • 1-inch (2,5 cm) fresh ginger, grated + extra for serving
  • 2 cups (60g) fresh spinach
  • 1 pound (450g) tagliatelles or fettuccine
  • 1/3 cup (35g) walnut halves, toasted
  • Fresh cilantro, roughly chopped
  • Pomegranate seeds, for serving (optional)

Instruction

  • In a small saucepan placed over low-medium heat, whisk together the curry paste, coconut milk, broth, fish sauce, and peanut butter, until smooth.
  • Heat olive oil and butter in a large non-stick skillet and once hot, throw in the diced pumpkin, roasting on all sides until cooked through. Season with salt and pepper.
  • Cover with half of the sauce, add the lime juice, freshly grated ginger, and cook for a few minutes. Stir in the spinach and cook for 2-3 more minutes, until wilted. Don’t overcook or the sauce will become too thick. If so, add a little bit of the remaining sauce or a little bit of water to thin.
  • Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelles according to package directions. Drain and stir with a little bit of the remaining sauce to prevent from sticking.
  • To serve, divide the pasta into plates and spoon the curry overtop. Drizzle some additional lime juice and grate more fresh ginger. Top with toasted walnuts, pomegranate seeds, cilantro, and enjoy!