Pumpkin & Green Bean Red Curry

When it comes to cooking this dish, try to use palm sugar to get the best results. It helps add a unique flavour to the curry. Both palm sugar and red curry paste are available at available at Asian grocery. You might adjust the amount of lemon juice according to your preference. Or use lime juice instead.

Prep time: 10 mins
Cook time: 20 mins
Yield: 2 to 3 serves

Ingredients:

1 clove garlic, minced
2 tsp red curry paste
1 onion, roughly chopped
75 ml chicken stock, homemade or store-bought
300 ml coconut cream
320 gm pumpkin, peeled, deseeded and roughly chopped
180 gm green beans, trimmed
salt, to taste

Seasonings:

1 tsp light soy sauce
2 tsp palm sugar, grated
2 tsp lemon juice
coriander for garnish

Method:

Heat oil in a wok over medium heat. Saute minced garlic and red curry paste until aromatic. Pour chicken stock and coconut cream. Stir to combine. When it boils, add the pumpkin. Reduce the heat to low when it boils again. Simmer for about 10 minutes.
Increase the heat to medium-high. Add the green beans and cook until softened a bit, yet retain crunchiness. Stir in the seasonings. Season with salt. Try the taste. It’s done if you’re satisfied. Dish up and garnish with coriander. Serve hot.

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Pumpkin & Green Bean Red Curry