Small-sized butternut pumpkins, cooked in the microwave, are ideal to serve this easy-to-make Thai green curry in. Add extra flavour with garnishes and accompaniments of your choice.

Ingredients

• 3 small-sized butternut pumpkins
• 1 onion, peeled and chopped
• 500 grams minced pork
• 2 tablespoons Thai green curry paste
• 400 ml can coconut cream

Method

1. Preheat the oven to 180 degrees Celsius.
2. Prick the pumpkins all over with the tip of a sharp knife. This is done to prevent the pumpkins exploding in the microwave. Cook them on high power (100%) for about 10 minutes, turning over once during the cooking. You need the pumpkins to be nearly cooked through. Use a dry cloth to remove them from the microwave - they will be very hot, and set them aside on a chopping board while preparing the curry.
3. Cook the onion in a dash of oil for 5 minutes or until the onion begins to soften. Add the mince and stir over a moderate heat for 2-3 minutes until the meat has lost its pink hue. Add the curry paste and cook a further minute. Stir in the coconut cream and simmer until the mixture thickens; about 10 minutes. Stir regularly.
4. Cut the pumpkins in half lengthwise and scoop out and discard the seeds. Scoop out the cooked flesh, leaving a 0.5cm border of pumpkin . Chop the flesh roughly and add to the curry and stir to coat. Place the pumpkin halves into a lasagne-style dish; they should fit snuggly. Fill each with an even amount of the curry. ( At this point the prepared pumpkins can be refrigerated for 2-3 days).
5. Bake in the preheated oven for 15-20 minutes or until the pumpkin is completely cooked, and the filling piping hot. Serve garnished with coconut, coriander and cashew nuts, or choose toppings of your liking.

Cooks Tips

If you have any fresh basil leaves to hand, add a handful of chopped leaves to the curry with the coconut cream.