Pumpkin and Green Bean Thai Curry
A community recipe by SuelangNot tested or verified by Nigella.com
Introduction
Either eat as a main curry with steamed rice or add another Thai curry to make it a feast! Easy after work food. Serves 3 or 4 people with rice.
This recipe is a perfect party main course when pumpkins are a plenty. For even more pumpkin recipes try Nigella's Thanksgiving menu ideas including Roast Stuffed Pumpkin with Gingery Tomato Sauce or her Hallowe'en recipes such as her Thai Yellow Pumpkin and Seafood Curry.
Either eat as a main curry with steamed rice or add another Thai curry to make it a feast! Easy after work food. Serves 3 or 4 people with rice.
This recipe is a perfect party main course when pumpkins are a plenty. For even more pumpkin recipes try Nigella's Thanksgiving menu ideas including Roast Stuffed Pumpkin with Gingery Tomato Sauce or her Hallowe'en recipes such as her Thai Yellow Pumpkin and Seafood Curry.
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Ingredients
Serves: 3 or 4
- butternut squash (or another kind of pumpkin of similar size, cut into half inch chunks)
- 500 grams green beans (topped and tailed)
- 1 tablespoon green thai curry paste
- 2 tablespoons coconut cream
- 2½ centimetres fresh ginger (grated finely)
- 1 clove garlic (minced)
- ½ lime (unwaxed, juice and grated rind of)
- 1 handful fresh coriander (leaves only)
- 1 teaspoon thai fish sauce (nam pla)
- 200 millilitres water (or vegetable stock)
- butternut squash (or another kind of pumpkin of similar size, cut into half inch chunks)
- 17⅔ ounces green beans (topped and tailed)
- 1 tablespoon green thai curry paste
- 2 tablespoons coconut cream
- ⅞ inch fresh gingerroot (grated finely)
- 1 clove garlic (minced)
- ½ lime (unwaxed, juice and grated rind of)
- 1 handful cilantro (leaves only)
- 1 teaspoon thai fish sauce (nam pla)
- 7 fluid ounces water (or vegetable stock)
Method
Pumpkin and Green Bean Thai Curry is a community recipe submitted by Suelang and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
My family and I really enjoyed this dish - to the extent that everyone wanted 3rds! I did add quite a bit more coconut cream than the recipe for a very creamy version. I also found that topping and tailing the butternut and pricking all round and microwaving for 3 minutes on high made the skin very easy to remove for preparing it prior to steaming. Will definitely be adding to my favourite mid-week recipes!