1. For the curry base, heat the oil in a large frying pan. Add the ginger and garlic and cook gently for 1 minute without browning. Add curry paste and cook, stirring, for 2 minutes. Add the coconut milk, sugar, lime juice, soy sauce and stock and simmer for a further 2 minutes. 2. Stir in the pumpkin and beans and simmer for 6 minutes. Add the sweet corn and red capsicum and simmer for a further 5 to 6 minutes until all the vegetables are tender. Stir in the basil leaves and serve with some steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
