Bean and Pumpkin Curry

READY IN: 30mins
Recipe by Chrissyo

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.

Top Review by Mirj2338

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!

Ingredients Nutrition


  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.

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