Red Curry of Roast Pumpkin Beans and Basil Recipes

Ingredients :

600g peeled and seeded pumpkin, cut into 3cm cubes

2 tbsp oil

1 tbsp ready made red curry paste

400ml coconut cream

200g green beans, cut into 3cm lengths

2 kaffir lime leaves, crushed

1 tbsp grated light palm sugar

1 tbsp fish sauce

30g fresh Thai basil leaves, plus extra to garnish

1 tbsp lime juice

1. Preheat the oven to moderately hot 400F, Gas 6.
2. Place the pumpkin in a baking dish with 1 tbsp oil and toss to coat.
3. Bake for 20 minutes, or until tender.
4. Heat the remaining oil in a saucepan, add the curry paste and cook, stirring constantly, breaking up with a fork, over medium heat for 1-2 minutes.
5. Add the coconut cream 1/2 cup (125ml) at a time, stirring well with a wooden spoon between each addition for a creamy consistency.
6. Then add the pumpkin and any roasting juices, the beans and kaffir lime leaves.
7. Reduce the heat to low and cook for 5 minutes.
8. Stir in the palm sugar, fish sauce, basil and lime juice.
9. Garnish with extra fresh basil leaves.
10. Serve with rice.

If you want to make this a less fattening meal, substitute the coconut cream for the lite version; the texture will be slightly different but the flavor of the curry will still be good.

Ready to eat in 30 minutes

Serves 4 - 6

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