Bean and Pumpkin Curry on Jasmine Rice Recipe


Ingredients

  • 300g pumpkin cubed into 2cm cubes
  • 20 green beans
  • 200 ml coconut milk
  • 2 tablespoon Thai red curry paste
  • ½ cup bamboo shoots
  • 1 lemon grass stalk finely chopped
  • 2 tablespoon peanut butter
  • 1 tablespoon sugar
  • 10 sweet basil leaves
  • 1 cup of Jasmine Rice

Directions

  1. Wash rice in running water and ad to saucepan with 3 cups of boiling water and cook until ready.
  2. Cook pumpkin, by either boiling, steaming or microwaving.
  3. Blanch beans in boiling water and refresh in cold water.
  4. Heat wok or saucepan and add a little coconut milk when hot add the curry paste, lemon grass, peanut butter and sugar stirring until mixture smells fragrant.
  5. Add pumpkin beans and bamboo shoots then the remainder of the coconut milk and simmer for 5 minutes.
  6. Serve on top of jasmine rice…Delicious.

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