Name: Yellow Curry with Pumpkin and Beans
Yield: Serves 4
Ingredients: 500 ml (17 fl oz/2 cups) tin coconut cream (do not shake the tin); 3 teaspoons yellow curry paste; 500 g (1 lb 2 oz) jap or kent pumpkin (squash), peeled and diced; 125 ml (4 fl oz/½ cup) vegetable or chicken stock; 1 handful coriander (cilantro); 40 g (1½ oz/¼ cup) cashew nuts, toasted; 1 tablespoon grated palm sugar (jaggery); 300 g (10½ oz) green beans, halved; 2 tablespoons lime juice; 2 tablespoons soy sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

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

Method

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

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Ingredients

Method

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