Thai green pumpkin curry recipe
information
Calories per serving 110.
ingredients
600 ml (20 fl oz) vegetable stock
2 tablespoons Thai green curry paste
25 g (1 oz) creamed coconut, crumbled
6 shallots, halved
2 garlic cloves, sliced thinly
450 g (1 lb) pumpkin or butternut squash, peeled and cubed
150 g (5 1/2 oz) fine green beans, sliced
225 g (8 oz) cherry tomatoes, halved
3 tablespoons chopped fresh coriander, to serve
2 tablespoons Thai green curry paste
25 g (1 oz) creamed coconut, crumbled
6 shallots, halved
2 garlic cloves, sliced thinly
450 g (1 lb) pumpkin or butternut squash, peeled and cubed
150 g (5 1/2 oz) fine green beans, sliced
225 g (8 oz) cherry tomatoes, halved
3 tablespoons chopped fresh coriander, to serve
method
1. Pour the stock into a large saucepan and add the curry paste and creamed coconut. Bring to the boil, stirring, until the coconut dissolves.
2. Boil the sauce rapidly for 5 minutes, and then add the shallots, garlic, pumpkin or butternut squash and green beans. Cook over a medium heat, so it keeps bubbling, for 20 minutes or until the pumpkin or squash is tender.
3. Add the tomatoes and cook for a further 5 minutes. Sprinkle over the coriander just before serving.
2. Boil the sauce rapidly for 5 minutes, and then add the shallots, garlic, pumpkin or butternut squash and green beans. Cook over a medium heat, so it keeps bubbling, for 20 minutes or until the pumpkin or squash is tender.
3. Add the tomatoes and cook for a further 5 minutes. Sprinkle over the coriander just before serving.
serving amount
serves 4
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