Bean and Pumpkin Curry
Indulge in the aromatic flavors of this Bean and Pumpkin Curry, served on a bed of fragrant Jasmine rice. This Thai-inspired dish combines tender pumpkin,...
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 gram pumpkin cubed into 2cm cubes
- 20 green beans
- 200 ml coconut milk
- 2 tablespoons Thai red curry paste
- 1/2 cup bamboo shoots
- 1 stalk lemongrass finely chopped
- 2 tablespoons peanut butter
- 1 tablespoon sugar
- 10 sweet basil leaves
- 1 cup jasmine rice
Instructions
- 1
Wash the Jasmine rice in running water and add to a saucepan with 3 cups of boiling water. Cook until the rice is ready.
- 2
Cook the pumpkin by boiling, steaming, or microwaving until tender.
- 3
Blanch the green beans in boiling water and then refresh them in cold water.
- 4
Heat a wok or saucepan and add a little coconut milk. When hot, add the curry paste, lemongrass, peanut butter, and sugar. Stir until the mixture becomes fragrant.
- 5
Add the cooked pumpkin, green beans, bamboo shoots, and the remainder of the coconut milk. Simmer for 5 minutes.
- 6
Serve the curry on top of Jasmine rice. Garnish with sweet basil leaves. Enjoy this delicious dish!