There's not much to say about his curry, other than it's definitely going into the general rotation. It's delicious!
Ingredients:
Without shaking the tin of coconut cream, spoon the thicker cream from the top of the tin into a wok and heat until boiling. Add the curry paste, then reduce the heat and simmer, stirring, for 5 minutes, until the cream begins to separate. Stir in the remaining coconut cream, stock and pumpkin; simmer for 10 minutes.
Add the beans and cook for about 10 minutes, or until the vegetables are tender.
Stir in the soy sauce, lime juice, and palm sugar until all is combined.
Serve scattered with the coriander leaves and cashews on steamed jasmine rice.
*Original Recipe from Vegie Food by Rachel Carter
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| Image stolen from goodfood.com.au |
Ingredients:
- 500ml coconut cream
- 3 tsp yellow curry paste
- 125ml vegetable stock
- 500g Kent pumpkin, peeled and diced
- 300g green beans, trimmed and halved
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp grated palm sugar or soft brown sugar
- 3 tbsp coriander leaves
- 40g cashew nuts, toasted
Without shaking the tin of coconut cream, spoon the thicker cream from the top of the tin into a wok and heat until boiling. Add the curry paste, then reduce the heat and simmer, stirring, for 5 minutes, until the cream begins to separate. Stir in the remaining coconut cream, stock and pumpkin; simmer for 10 minutes.
Add the beans and cook for about 10 minutes, or until the vegetables are tender.
Stir in the soy sauce, lime juice, and palm sugar until all is combined.
Serve scattered with the coriander leaves and cashews on steamed jasmine rice.
*Original Recipe from Vegie Food by Rachel Carter