Bean And Pumpkin Curry Recipes

Steps:

• Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk water, and pumpkin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the pumpkin is nearly tender, about 10 minutes.
• Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and cilantro. Simmer a few more minutes to reheat, and serve.

Steps:

• Steam or boil pumpkin.
• Blanch beans in boiling water and refresh in cold water.
• Cut each into three pieces and set aside.
• Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can.
• Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
• Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
• Add peanut butter and sugar.
• Stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.