Bean and Pumpkin Curry
"The peanut butter gives this recipe a lovely flavour. It is easy to prepare and it's quicker to cook than ordering take away. You can use frozen beans or peas. Just make sure that the beans or peas are thawed and drained of any liquid. Actually, the basis of this curry can be used for most vegetables. Just let your head go when making it."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 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
directions
- Steam or boil pumpkin.
- Blanch beans in boiling water and refresh in cold water.
- Cut each into three pieces and set aside.
- Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can.
- Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
- Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
- Add peanut butter and sugar.
- Stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.
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Reviews
-
Wowza yowza! I had to make a special trip to my Asian food supply store to get the red curry paste and it was worth it, it's got a great flavor. I didn't have any lemon grass roots, but did have some dried lemon grass, that worked just fine. This curry has a wonderful taste, all sorts of yummy flavors coming together, yet you can still taste each ingredient. I served this with some plain basmati rice, and some lemonade with mint leaves in it, and it was a nirvanic dinner. Thanks Chrissy! -
I cooked this last night for myself and my fiance and we both loved it. I felt like a meat-free night and he felt like curry, so it was the perfect compromise! It was the first time I'd made a curry and it was very easy and so tasty. The peanut butter went really well in it as well. I added some carrot and celery along with the pumpkin and beans. It all worked quite well together, but next time I won't put celery with it just out of personal preference. I also served this with basmati rice which made for a really yummy, quick and easy meal. I'll definitely be making this again. Thanks for posting Chrissy!
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
