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.
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Units: US | Metric
- 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
- 1Steam or boil pumpkin.
- 2Blanch beans in boiling water and refresh in cold water.
- 3Cut each into three pieces and set aside.
- 4Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can.
- 5Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
- 6Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
- 7Add peanut butter and sugar.
- 8Stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.
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Nutritional Facts for Bean and Pumpkin Curry
Serving Size: 1 (371 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 340.3
- Calories from Fat 235
- Total Fat 26.1 g
- Saturated Fat 20.1 g
- Cholesterol 0.0 mg
- Sodium 56.7 mg
- Total Carbohydrate 26.5 g
- Dietary Fiber 3.7 g
- Sugars 12.0 g
- Protein 7.9 g
The following items or measurements are not included:
Thai red curry paste
lemon grass root