Red pumpkin curryNovember 8, 2013
A perfectly creamy curry that’s slightly sweet yet spicy, and full of Thai herbs and spices!
Ingredients for two people
|40 g||red curry paste|
|1 tbs||vegetarian fish sauce|
|400 g||pumpkin, peeled & cut into cubes|
|80 g||green beans, topped & tailed|
|1/4 bunch||coriander, roughly chopped|
For the curry
Fry the curry paste over medium heat in the bottom of the saucepan – be aware that the curry paste is hot. After 2 minutes add the coconut milk and the vegetarian fish sauce. Mix to combine with the curry paste. Add the pumpkin and bring to the boil. Once boil, reduce the heat, and simmer, for 15 minutes stirring occasionally.
Taste your curry as you go. Feel free to add a little more fish sauce or salt.
When the pumpkin is cooked to your liking, add the beans and cook for 2 minutes until just tender. Remove from heat.
For the rice
Bring some salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
Serve your pumpkin curry with rice and garnish with chopped coriander.
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