Pumpkin & snow pea penang curry

Step 1

Heat oil in a wok over medium-high heat until just smoking. Stir-fry onion for 2-3 minutes or until onion softens slightly. Add curry paste and stir-fry for 1 minute or until aromatic. Add the coconut milk and water. Bring to boil.

Step 2

Add the pumpkin and lime leaves. Reduce heat to medium. Cover and simmer for 10 minutes or until the pumpkin is just cooked. Stir in the snow peas and simmer, uncovered, for 5 minutes or until the pumpkin is tender.

Step 3

Stir in the lime juice, fish sauce and sugar until combined.

Step 4

Divide the curry among serving bowls and top with extra lime leaves. Serve with rice.