Pumpkin and bean curry

Serves 4

600g butternut pumpkin, cut into cubes
2 tablespoons oil
1 tablespoon thai red curry paste
400ml can coconut cream
200g green beans, cut
2 kaffir lime leaves (available at asian supermarkets)
1 tablespoon grated palm sugar (or brown sugar)
1 tablespoon fish sauce
1 cup chopped basil leaves
1 tablespoon lime juice

Roast the pumkin for 20 mins at 180oC (350oF)
Heat the oil, add the curry paste and cook for 1-2 mins. Add coconut cream half at a time, then add the pumpkin, beans and kaffir lime leaves. Reduce heat and cook for 5 mins. Stir in the palm sugar, fish sauce, basil and lime juice. Serve with rice.