Recipe home
Thai Green Pumpkin Curry
Ingredients
1tbsp sunflower oil
2 shallots, finely sliced
1tbsp vegetarian green
Thai curry paste
400ml tin reduced-fat coconut milk
200ml (7fl oz) hot vegetable stock
1tsp brown sugar or palm sugar (see cook's tips)
Zest and juice of 1 lime, plus extra to serve
400g (14oz) pumpkin, peeled, deseeded and cubed
100g (3½oz) green beans, trimmed and halved
1tbsp each freshly chopped coriander and basil
4 spring onions, sliced
75g (3oz) unsalted cashew nuts, chopped (optional)
There are so many good Thai pastes in supermarkets now that making an authentic curry is simple.
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Method
1Heat the oil in a large pan and gently fry the shallots for 5min until just softened. Add the paste and fry for 2min. Stir in the coconut milk, stock, sugar, lime zest and juice.
2 Add pumpkin, bring to the boil, then simmer for 15min until almost tender. Add beans and cook for 3-4min. Stir in the herbs and spring onions. Garnish with cashews (if using) and serve with Thai rice.
Cook's tips
This curry works just as well with butternut squash.
Look for palm sugar in larger supermarkets. Brown sugar is a good alternative.
Comments
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