Pumpkin and Green Bean Thai Curry

A community recipe by Suelang

Not tested or verified by Nigella.com

Introduction

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.

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.

Ingredients

Serves: 3 or 4

Metric Cups

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
2½ centimetres fresh 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 millilitres water (or vegetable stock)

butternut squash (or another kind of pumpkin of similar size, cut into half inch chunks)
17⅔ ounces green beans (topped and tailed)
1 tablespoon green thai curry paste
2 tablespoons coconut cream
⅞ inch fresh gingerroot (grated finely)
1 clove garlic (minced)
½ lime (unwaxed, juice and grated rind of)
1 handful cilantro (leaves only)
1 teaspoon thai fish sauce (nam pla)
7 fluid ounces water (or vegetable stock)

Method

Pumpkin and Green Bean Thai Curry is a community recipe submitted by Suelang and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut and skin the pumpkin, prepare the beans.

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.

Place the pumpkin over the liquid in a steamer and steam for about 5 minutes until tender (adding more water if necessary).

Add the beans and steam until heated through but still retaining a crunch.

Add the pumpkin and beans to the steaming liquid and then add the remaining ingredients to taste.

Cook for another 5 minutes to combine, then eat with rice and a big happy smile on your face!

Cut and skin the pumpkin, prepare the beans.

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.

Place the pumpkin over the liquid in a steamer and steam for about 5 minutes until tender (adding more water if necessary).

Add the beans and steam until heated through but still retaining a crunch.

Add the pumpkin and beans to the steaming liquid and then add the remaining ingredients to taste.

Cook for another 5 minutes to combine, then eat with rice and a big happy smile on your face!

Tell us what you think

What 1 Other has said

My family and I really enjoyed this dish - to the extent that everyone wanted 3rds! I did add quite a bit more coconut cream than the recipe for a very creamy version. I also found that topping and tailing the butternut and pricking all round and microwaving for 3 minutes on high made the skin very easy to remove for preparing it prior to steaming. Will definitely be adding to my favourite mid-week recipes!

Posted by lottie'sbusykitchen on 7th August 2015

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What 1 Other has said

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