Bean And Pumpkin Curry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 300 g pumpkin, sliced (winter squash)
• 20 fresh green beans
• 200 ml coconut milk
• 1 tablespoon thai red curry paste (check the ingredients to ensure there is no fish paste in it)
• 1/2 cup bamboo shoot, rinsed
• 1 lemon grass root, finely chopped (before chopping remove the hard outer layers, and smash or crushed the stalk with a mallet to loosen)
• 1 tablespoon peanut butter
• 1 tablespoon sugar or 1 tablespoon palm sugar (or a little less if the pumpkin you are using is sweet)
• 10 -12 sweet basil leaves

Recipe

• 1 steam or boil pumpkin.
• 2 blanch beans in boiling water and refresh in cold water.
• 3 cut each into three pieces and set aside.
• 4 heat wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can.
• 5 heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
• 6 add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
• 7 add peanut butter and sugar.
• 8 stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.