1. Heat oil in large sauce pan. Add garlic and shallots and cook over medium heat, for 10 minutes or until softened and golden. 2. Add the yellow curry paste and stir-fry over medium heat for 30 seconds until fragrant. Add the stock, lime leaves, galangal, pumpkin and sweet potatoes. 3. Bring to boil, stirring frequently, then reduce heat to low and simmer gently for 15 minutes. 4. Add the peanuts and coconut milk and mushrooms. Stir in the soya and fish sauce sauce, simmer 5 minutes more. 5. Spoon into warmed individual bowls and garnish with pumpkin seeds. ---------------------------------------------------------------------------
Nutrition
Ingredients
