ingredients
Ingredients
Fillling:
12 Lotus & Ming Pumpkin Dumplings
2 tablespoon oil
1 onion, finely chopped
2 tablespoons green curry paste
1 -1½ cup coconut milk
1 cup chicken stock (or water)
1 cup green beans
1 baby eggplant cut up
1 small sweet potato cut into chunks
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons brown sugar
Chopped coriander (if desired)
4
people35
minutescooking instructions
Heat oil in a large saucepan or wok at medium heat
Add onion and curry paste and cook for 1-2 minutes, stirring constantly.
Pour in coconut milk and stock, and bring to the boil.
Add sweet potato and stir to combine. Simmer, uncovered, for 10 mins minutes and then add remaining vegetables and continue to cook for another 10 mins.
Add fish sauce, lime juice and brown sugar and stir to combine
In the last 10 mins of cooking, steam the pumpkin dumplings over boiling water for 7 mins until cooked through.
Add dumpling to the curry and garnish with coriander if desired.
Serve immediately.
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