Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 Pumpkin & Basil Red Curry ----------------------------- Preparation: 15 minutes Cooking: 25 minutes ----------------------------- 2 teaspoons vegetable oil 1 medium brown (yellow) onion, halved, thinly sliced 8 teaspoons red curry paste (see Note) 600 g (21 oz) pumpkin, peeled, cut into 2 cm (3/4 " ) pieces 270 ml (9 fl oz) can coconut milk 3/4 cup vegetable stock 150 g (5 1/3 oz) green beans, trimmed, cut in half 420 g (15 oz) can baby corn cuts, drained fresh wide rice noodles, heated, to serve 1/4 cup small basil leaves 8 teaspoons peanuts, toasted, coarsely chopped lime wedges, to serve 1. Heat oil in a large frying pan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. 2. Add curry paste; cook and stir for 1 minute or until fragrant. 3. Stir in pumpkin. 4. Add coconut milk and stock. Bring to the boil. Reduce heat; simmer, for 12 minutes or until pumpkin is just tender. 5. Add beans; simmer for 3 minutes. 6. Add corn; cook and stir for 2 minutes or until vegetables are just tender. 7. Spoon rice noodles into shallow serving bowls. Top with curry, basil and nuts. Serve at once with lime wedges. NOTE: Be sure to check the labelling on the curry paste for any non-vegan ingredients. Serves 4. Quote Link to comment Share on other sites More sharing options...
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