Bean and Pumpkin Curry
- 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!
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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>