Ingredients (serves 5):
- 800 g peeled pumpkin, cut into big cubes
- 150 g green beans
Crunchy rice:
- 1.5 glass of rice
- 2 (and a little bit) glasses of water
- 2-3 tablespoons of sesame oil
- 2-3 pinches of salt
Curry:
- 700 g water
- 300 g almond butter
- 5 hot chillies without seeds
- 5 garlic cloves, peeled i crushed with the flat of the knife
- 1 small onion, peeled and chopped
- 30 g peeled and coarsely chopped fresh ginger
- 10 kaffir lime leaves
- 5 pieces of lemongrass, washed and chopped
- 50 g cilantro stems
- 140 g coconut oil
- 40 g coconut or palm sugar
- 2-3 big pinches of salt
Mango salsa:
- Big ripe mango
- Juice from 1 lime
- Pinch of salt
- Handful of coarsely chopped cilantro
- Handful of coarsely chopped Thai basil
Cover rice with water and cook on high heat until it boils. Lower the heat to minimum cover the pot and boil for 10 minutes. Turn off the heat and leave for 10 minutes without uncovering. Form small rectangles from the rice, about 2 cm thick and cool them well.
Blend all ingredients of curry, apart from water and half of the oil, into soft mass. Heat the rest of the oil in a wok and fry the paste on medium heat for about 5 minutes, stirring a lot. Add water, bring to boil. Add pumpkin and beans and cook under cover until tender – for about 10-15 minutes.
Meanwhile, as you cook the curry, heat the sesame oil on low heat and fry the rice rectangles until crunchy. Add salt.
Mix all the ingredients of the salsa.
Pour the curry into bowls, place crunchy rice and mango salsa on top.
Recipe: Michał Gniłka, photos: Krzysztof Kozanowski/ USTA Magazine
