Masaman pumpkin & green bean curry

Get the wok smoking hot before adding the ingredients for this Thai-style curry.

The ingredient of Masaman pumpkin & green bean curry

1. 1 teaspoon olive oil
2. 1 brown onion, halved, thinly sliced
3. 300g butternut pumpkin, peeled, deseeded, cut into wedges
4. 125g baby corn, halved lengthways
5. 2 tablespoons massaman curry paste
6. 250ml (1 cup) light coconut milk
7. 185ml (3/4 cup) Massel vegetable liquid stock
8. 200g green beans, topped, cut into 5cm lengths
9. 1 teaspoon brown sugar
10. 1 tablespoon roasted peanuts, coarsely chopped
11. 1 fresh red birdseye chilli, thinly sliced lengthways
12. Fresh coriander leaves, to serve
13. Steamed Basmati rice, to serve

The instruction how to make Masaman pumpkin & green bean curry

1. Heat the oil in a wok or large frying pan over high heat until just smoking. Add the onion and stir-fry for 2 minutes or until golden. Add the pumpkin and baby corn and stir-fry for 1 minute or until golden.
2. Add the curry paste and stir-fry for 30 seconds or until aromatic. Add the coconut milk and stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 5 minutes or until heated through. Remove the lid and simmer, uncovered, for 10 minutes or until pumpkin is tender and sauce thickens. Add the beans and cook for 2 minutes or until beans are bright green and tender crisp. Remove from heat. Add the sugar and stir to combine.
3. Divide the curry among serving bowls. Sprinkle with peanuts, chilli and coriander and serve with steamed rice.

Nutritions of Masaman pumpkin & green bean curry

fatContent: 276.045 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 12 grams protein
sodiumContent: