Ingredients
2 tablespoons vegetable oil
2 red onions, chopped finely
1 stalk lemongrass, white part only, chopped finely
3 cloves garlic, crushed
2 tablespoons fresh ginger, grated
1 tablespoon Thai red curry paste
600g butternut pumpkin, peeled and chopped
600g sweet potato, peeled and chopped
4 cups chicken stock
4 kaffir lime leaves
400ml coconut cream
1 tablespoon fish sauce
Fresh coriander and thinly sliced green spring onions for garnish
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