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
- Wash rice in running water and ad to saucepan with 3 cups of boiling water and cook until ready.
- Cook pumpkin, by either boiling, steaming or microwaving.
- Blanch beans in boiling water and refresh in cold water.
- 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.
- Add pumpkin beans and bamboo shoots then the remainder of the coconut milk and simmer for 5 minutes.
- Serve on top of jasmine rice…Delicious.