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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil (melted)
- 1 onion (cut into wedges)
- 2 Tbsp. Thai red curry paste
- 70 grams crunchy peanut butter
- 1/2 bunch coriander (leaves picked, stalks and roots cleaned and finely chopped)
- 400 mL coconut cream
- 2 Tbsp. soy sauce (or tamari)
- 1 lime
- 4 kaffir lime leaves
- 2 Tbsp. palm sugar (coarsely grated)
- 1.2 kilograms butternut pumpkin (peeled, deseeded and cut into 5cm pieces)
- 3 potatoes (large coliban, peeled and quartered lengthways)
- 80 grams salted roasted peanuts (coarsely chopped)
- 2 Tbsp. coconut flakes (toasted steamed rice, to serve)
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