Ingredients

4 tbsp curry paste 2 x 400g tins coconut milk 1 litre chicken stock 100g cake palm sugar 3 tbsp fish sauce 300g lentils washed Jap pumpkin, cut into large dice seeds removed Curry paste 1/2 peeled red onion, roughly chopped 3 cloves garlic, peeled 2 sticks lemongrass , white part only bc washed coriander, leaves picked, roots chopped 1tbsp tumeric powder 1 bulbs ginger, peeled & roughly chopped 5 lime leaves 6 green chillis, coarsely chopped 3 birds eye chillis, roughly chopped Spice mix 2 tblsp coriander seeds 2 tsp cumin seeds 1tsp white peppercorn 1tsp salt flakes Paratha dough 3 cups flour 2 1/3 cups milk 4 tablespoons melted butter

Description

Pour The Oil Into A Heavy Based Saucepan And Place Over A Moderate Heat. Add The Dry Spices And Cook Stirring Regularly For 2-3 Minutes. Add 4 Tablespoons Of Fresh Curry Paste And Cook Out For A Further Two – Three Minutes. Add The Coconut Cream And Br

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