Thai Vegetable Curry
450g potato, peeled and cubed
350g pumpkin, peeled and cubed
1 large carrot, peeled and sliced
1 large onion, chopped
2 cloves garlic
2-4 t Thai red curry paste
415g can coconut cream
1 C green beans, sliced
2 zucchinis, sliced
½ C peas
1 T chopped fresh basil
1 t fish sauce
350g pumpkin, peeled and cubed
1 large carrot, peeled and sliced
1 large onion, chopped
2 cloves garlic
2-4 t Thai red curry paste
415g can coconut cream
1 C green beans, sliced
2 zucchinis, sliced
½ C peas
1 T chopped fresh basil
1 t fish sauce
Boil potatoes 10 mins, add pumpkin and carrot and continue 5 mins. Lightly oil large saucepan and cook onion, garlic until transparent. Add curry paste for 1 min. Add coconut cream and bring to boil, stirring constantly. Add all veggies and simmer uncovered until tender. Add fish sauce and basil, stir through and serve over rice.