SERVES 4-6

Ingredients

2 tbsp light flavoured oil
1 pouch of Curry Favour green curry paste
½ Jalapa pumpkin, cut into wedges, skin on
2 tbsp shaved palm sugar
A pinch of sea salt
2 x 400ml coconut milk
500g green beans, trimmed and cut in half

COOKING INSTRUCTIONS

1. Heat the oil in a large heavy based saucepan. Cook out the curry paste on a medium heat. ‘Cooking out’ the paste means frying it until it no longer tastes raw. The paste should smell fragrant. This process will take about 3 to 5 minutes.
2. Add the palm sugar, pinch of sea salt and coconut milk and bring to the boil.
3. Add the pumpkin wedges and  simmer for 10 to 15 minutes or until the pumpkin is cooked.
4. Add green beans and cook for 2 minutes.
5. Turn off the heat and allow the flavours to develop. Taste the curry! It should be sweet, salty with a medium heat!  
6. Serve with steamed jasmine rice.

 Tip: serve this curry warm to really enjoy all of the flavours