Thai Pumpkin and Green Bean Curry

Thai Pumpkin And Green Bean Curry

Recipe only

This Thai pumpkin and green bean curry is awesome. To make this Thai curry even hotter, slice the unseeded red chilies into long strips, then dry-fry them on their own, before starting to roast the spices, stirring constantly, until they are crisp and almost blackened. Their color, crunch and taste will be awesome.

INGREDIENTS

2 teaspoons ground cumin

2 teaspoons ground ginger 1 teaspoon ground coriander

1 tablespoon peanut oil

4 fresh long red chilies, sliced thinly

10 cm stalk fresh lemongrass, white part only, sliced thinly

2 garlic cloves, crushed

4 fresh kaffir lime leaves, shredded finely

1 medium Asian shallot, sliced thinly

2- 400 ml cans of coconut milk

1/3 cup (80 ml) lime juice

1 tablespoon kecap asin

1 tablespoon grated palm sugar

1 kg butternut pumpkin, chopped coarsely

250 g sugar snap peas, trimmed

200 g green beans, trimmed, chopped coarsely

1 cup coarsely chopped roasted unsalted peanuts

1/2 cup firmly packed fresh coriander leaves

METHOD

1. Dry-fry spices in a wok over medium heat, stirring for about 1 minute or until fragrant. Add the oil, chili, lemongrass, garlic, lime leaves and onion, stir-fry until onion softens.

2. Add the coconut milk, juice, kecap asin, sugar and pumpkin, simmer uncovered for about 20 minutes or until the pumpkin softens. Stir in the peas and beans, cook, uncovered for about 5 minutes or until vegetables are just tender.

3. Serve the curry with the sprinkled nuts and fresh coriander on top.