Thai Red Curry Pumpkin

• 1 13.5 oz can coconut milk
• 2 T Thai red curry paste
• 1 onion, chopped
• 4 kaffir lime leaves
• 6 oz. raw pumpkin or squask, chopped
• 5 oz green beans, chopped
• 1 red bell pepper, cut into strips
• 3 small zucchinis, chopped
• 7 oz can bamboo tips or shoots, drained and slice din half
• 2 T fresh basil leaves, cut to desired size
• 2 T lemon juice
• 2 t brown rice syrup
• 2 C cooked brown rice
• 1/2 C water

1. 1. In a wok, bring to boil the coconut milk, curry paste and 1/2 C water.
2. 2. Add onion and lime leaves and allow to boil for 3 minutes.
3. 3. Add pumpkin and simmer over medium heat for 8 minutes or until nearly cooked.
4. 4. Add beans, red bell pepper, and zucchini. Simmer for another 5 minutes, adding water if sauce becomes too thick.
5. 5. Add bamboo shoots and basil and continue cooking just until they are warmed.
6. 6. Add the lemon juice and brown rice syrup, adjusting seasonings as necessary.
7. 7. Serve over brown rice.

coconut milk, t, onion, lime leaves, pumpkin, green beans, red bell pepper, zucchinis, bamboo tips, basil, lemon juice, brown rice syrup, brown rice, water

Taken from www.epicurious.com/recipes/member/views/thai-red-curry-pumpkin-50175076 (may not work)