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PUMPKIN AND GREEN BEAN THAI CURRY

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Serves: 3 or 4

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What does this mean?

Either eat as a main curry with steamed rice or add another Thai curry to make it a feast! Easy after work food. Serves 3 or 4 people with rice.

This recipe is a perfect party main course when pumpkins are a plenty. For even more pumpkin recipes try Nigella's Thanksgiving menu ideas including Roast Stuffed Pumpkin with Gingery Tomato Sauce or her Hallowe'en recipes such as her Thai Yellow Pumpkin and Seafood Curry. 

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Ingredients

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  • butternut squash (or another kind of pumpkin of similar size, cut into half inch chunks)
  • 500 grams green beans (topped and tailed)
  • 1 tablespoon green Thai curry paste
  • 2 tablespoons coconut cream
  • 2.5 cm fresh root ginger (grated finely)
  • 1 clove garlic (minced)
  • ½ lime (unwaxed, juice and grated rind of)
  • 1 handful fresh coriander (leaves only)
  • 1 teaspoon Thai fish sauce (nam pla)
  • 200 ml water (or vegetable stock)

Method

  1. Cut and skin the pumpkin, prepare the beans.
  2. In a large wok, add a tablespoon or 2 of coconut cream, a tablespoon (to taste) of Thai curry paste, garlic, ginger and the water/stock. Allow this to come to the boil and stir.
  3. Place the pumpkin over the liquid in a steamer and steam for about 5 minutes until tender (adding more water if necessary).
  4. Add the beans and steam until heated through but still retaining a crunch.
  5. Add the pumpkin and beans to the steaming liquid and then add the remaining ingredients to taste.
  6. Cook for another 5 minutes to combine, then eat with rice and a big happy smile on your face!

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