Bean and Pumpkin Curry

• 300 g pumpkin, sliced (winter squash)
• 20 fresh green beans
• 200 ml coconut milk
• 1 tablespoon Thai red curry paste (check the ingredients to ensure there is no fish paste in it)
• 12 cup bamboo shoot, rinsed
• 1 lemon grass root, finely chopped (before chopping remove the hard outer layers, and smash or crushed the stalk with a mallet to loosen)
• 1 tablespoon peanut butter
• 1 tablespoon sugar or 1 tablespoon palm sugar (or a little less if the pumpkin you are using is sweet)
• 10 -12 sweet basil leaves

1. Steam or boil pumpkin.
2. Blanch beans in boiling water and refresh in cold water.
3. Cut each into three pieces and set aside.
4. Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can.
5. Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
6. Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
7. Add peanut butter and sugar.
8. Stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.

pumpkin, green beans, coconut milk, red curry, bamboo shoot, lemon grass root, peanut butter, sugar, basil

Taken from www.food.com/recipe/bean-and-pumpkin-curry-37912 (may not work)