Pumpkin, potato and peanut Thai red curry

Name: Pumpkin, potato and peanut Thai red curry
Cuisine: Thai
Ingredients: 1 tbs melted coconut oil; 1 onion, cut into wedges; 2 tbs Thai red curry paste; 70g (1⁄4 cup) crunchy peanut butter; 1⁄2 bunch coriander, leaves picked, stalks and roots cleaned and finely chopped; 400ml can coconut cream; 2 tbs soy sauce or tamari; Juice of 1 lime; 4 kaffir lime leaves; 2 tbs coarsely grated palm sugar; 1.2kg butternut pumpkin, peeled, deseeded and cut into 5cm pieces; 3 large coliban potatoes, peeled and quartered lengthways; 80g (1⁄2 cup) salted roasted peanuts, coarsely chopped; 2 tbs coconut flakes, toasted steamed rice, to serve

Instructions

Lawd luv a tray bake. Less washing-up and loads of crusty burnished bits around the edges to pick at as a cook’s treat. This recipe is from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper. Out on Tuesday 29 October.

Updated at: Tue, 12 May 2026 00:39:13 GMT