Red Curry of Roast Pumpkin Beans and Basil

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Red Curry of Roast Pumpkin Beans and Basil

 

2 1/2 cups peeled and seeded pumpkin, cut into 1 inch

cubes

2 tbsps. oil

1 tbsp. ready made red curry paste

1 1/2 cups coconut cream

1 cup green beans, cut into 1 inch lengths

2 kaffir lime leaves, crushed

1 tbsp. grated light palm sugar or regular sugar

2 tbsps. fresh Thai basil leaves, plus extra to

garnish

1 tbsp. lime juice

 

Preheat the oven to moderately hot 400F, Gas 6.

Place the pumpkin in a baking dish with 1 tbsp oil and

toss to coat.

Bake for 20 minutes, or until tender.

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 to 2 minutes.

Add the coconut cream 1/2 cup at a time, stirring well

with a wooden spoon between each addition for a creamy

consistency.

Then add the pumpkin and any roasting juices, the

beans and kaffir lime leaves.

Reduce the heat to low and cook for 5 minutes.

Stir in the palm sugar, basil and lime juice.

Garnish with extra fresh basil leaves. Serve with

rice. Serves 4 to 6.

 

 

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