Ingredients (use vegan versions):
- 300g pumpkin (winter squash), sliced
- 20 green beans
- 200 ml coconut milk
- 1 tablespoon Thai red curry paste (check the ingredients to ensure there is no fish paste in it)
- ½ cup bamboo shoots, rinsed
- 1 lemon grass stalk, the hard outer layers removed, finely chopped
- 1 tablespoon peanut butter
- 1 tablespoon vegan sugar
- 10 or 12 sweet bazil leaves
Directions:
Steam or boil pumpkin. Blanch beans in boiling water and refresh in cold water. Cut each
into three pieces and set aside.
Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the
can. Heat through, then add curry paste and fry, stirring constantly, until mixture smells
fragrant. Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut
milk, and simmer for 5 minutes. Add peanut butter and vegan sugar. Stir through until sugar is
dissloved, add sweet basil leaves and serve with jasmine rice.
Serves: 2
Preparation time: ~15 mins
stirfry
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