Roast Pumpkin Green Beans with Red Curry Sauce
A flavor combination you have to try! Beatifully soft roast pumpkin with green beans, topped with a red curry sauce.
1 Thai It Is! Loin Roast
400g Kent pumpkin, skin on and cut into large chunks
200g Green beans, trimmed
2 Tbsp olive oil
4 Spring onion, trimmed and thinly sliced
1/2 Bunch coriander, leaves picked
1/2 Cup peanuts, roasted and roughly chopped sea salt & cracked black pepper
2 Tbsp Thai red curry paste
2 Tbsp peanut butter
400ml coconut milk
juice of 1 lime
Cook Thai It Is! Loin Roast according to packet instructions.
Preheat oven to 180C. Place cut pumpkin in a large bowl. Pour over 1 tbsp olive oil and season with sea salt and pepper. Place in a single layer on a baking paper lined baking tray. Roast for 20 minutes.
Place green beans in the bowl and drizzle with the remaining olive oil and season with
salt and pepper. Remove the tray from the oven and place green beans over the pumpkin. Roast for a further 10 minutes, or until pumpkin is cooked through and beans are lightly charred.
Meanwhile, make sauce. Place curry paste, peanut butter and coconut milk in small saucepan and warm over gentle heat to dissolve pastes. Simmer until slightly reduced. Remove from heat and add lime juice.
Serve roasted vegetables with sauce and scattered with peanuts, spring onion and coriander.
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