Pumpkin & Basil Red Curry

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Pumpkin & Basil Red Curry

 

 

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Preparation: 15 minutes

Cooking: 25 minutes

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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.