| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood, Vegetables | Thai | Rebecca’s, Recipes | 1 | servings |
INGREDIENTS
| Pumpkin | ||
| Beans | ||
| 1 | Onion | |
| 2 | Cloves garlic | |
| 1 | tb | Thai curry paste; (red or green) |
| 1 | c | Coconut milk |
| Coriander | ||
| 1 | Dessert spoon Fish sauce | |
| Vegetable oil |
INSTRUCTIONS
Steam pumpkin and beans. Fry tablespoon of curry paste in a little vegetable oil. Cook for about 3 mins. Add onion and garlic. Fry until softish. Add pumpkin and beans. Stir through. Add coconut milk, fish sauce and heat through. Sprinkle with coriander. Thai curry pastes are available in most supermarkets. If you have a couple of hours to spare then you should try and make your own. It's quite a job but worth it. You will find a recipe in any Thai cookbook. Converted by MC_Buster. Per serving: 603 Calories (kcal); 57g Total Fat; (80% calories from fat); 7g Protein; 25g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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