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Thai green pumpkin curry

Calories per serving 110.

ingredients

serves 4
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

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.

What did you think?

26 people have helped to review this recipe. Thankyou!

Supper superb
posted by Tammy Van Jaarsveld @ 08:43AM, 10/30/09
What a crowd pleaser! I am asked time and time again to please prepare this dish. It is simple yet exotic.
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