Yellow Curry with Pumpkin and Beans

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 500 ml (17 fl oz/2 cups) tin coconut cream (do not shake the tin)
  • 3


  1. Spoon the thick coconut 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 oil begins to separate. Add the remaining coconut cream, stock and pumpkin and simmer for 10 minutes. Add the beans and cook for a further 8 minutes, or until the vegetables are