· 1 (3-pound) Long Island cheese pumpkin, scrubbed· 1 cup uncooked jasmine rice· 1 (15-ounce) can coconut milk· 1/4 cup water· 1 (3- to 4-ounce) can red curry paste· 2 cups green beans, cut into 1-inch pieces· 1 tablespoon fish sauce, or more to taste· Kosher salt, to taste· Fresh cilantro leaves, fresh mint leaves, and fried shallots, for serving
Step 1Preheat oven to 350°F. Using a small sharp knife, cut a 4-inch circle around the pumpkin’s stem. Cut off any stringy membrane attached to top; set aside. Use a large spoon to scrape and remove seeds and stringy membrane from inside pumpkin. Set pumpkin on a parchment paper– or aluminum foil–lined rimmed baking sheet. Add rice, coconut milk, 1/4 cup water, and curry paste to pumpkin; stir to dissolve curry paste. Place top on pumpkin. Bake pumpkin in preheated oven until filling is bubbling, about 1 hour. Carefully remove top, and stir in green beans, fish sauce, and salt to taste. Replace top, and bake at 350°F until pumpkin flesh and green beans are fork-tender and rice has a risotto-like texture, 30 to 45 minutes. Let stand 15 minutes; taste and adjust seasoning with salt or fish sauce. Scoop rice and tender pumpkin into bowls, and top with cilantro, mint, and fried shallots.