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Bean and Pumpkin Curry on Jasmine Rice
 

Wash rice in running water and ad to saucepan with 3 cups of boiling water and cook until ready.

Cook pumpkin, by either boiling, steaming or microwaving.

Blanch beans in boiling water and refresh in cold water.

Heat wok or saucepan and add a little coconut milk when hot add the curry paste, lemon grass, peanut butter and sugar stirring until mixture smells fragrant.

Add pumpkin beans and bamboo shoots then the remainder of the coconut milk and simmer for 5 minutes.

Serve on top of jasmine rice…Delicious.

 

 
Feature Ingredients
Cardamom
Cinnamon
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Marsala
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Onion
Peanut
Pepper
Turmeric
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Quick Facts
Chili
The Chili is a member of the Capsicum family and is closely related to the Tomato.
The Chili was unknown in Asia until Europeans introduced it there from Peru and Mexico.
 
 

 

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