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 Mirj
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!
- 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 See How It's Made
- 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.