Thai Vegetable Green Curry - Everything2.com

2 cups coconut or almond milk
fresh green curry paste (see recipe, or you can be sneaky and buy it)
1 small pumpkin or squash
1 red pepper
3-4 handfuls of green beans
2 ears corn kernels, cut off the cob or can of baby corn
lime juice
fresh basil leaves, chopped (purple thai basil is ideal)
a little Thai fish sauce (though you'll no doubt be skipping this if you want vegetarian)
2 cups brown basmati rice

Start the pumpkin/squash cooking. You can a) nuke it about 10 min. cut & de-seed, then nuke it another 10 min. or b) cube the whole thing ahead of time and parboil for about 15 min.
In the meantime, start the rice cooking.
Put 1/2 your milk in wok or pan, add the green curry paste, and simmer gently & stir often.
Trim & chop the green beans and add them to pan.
Add the cubed squash to the pot on the stove. From now on, keep the heat very low and stir continuously.
Cut the pepper and add. Un-cob the corn, and add. Stir like heck.
Chop the basil and add. Juice the lime and add.
Add a little fish sauce and stir more.
Should be done now. Garnish with cilantro leaves. Serve with rice.

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