Enjoy this creamy, delicately spiced Thai-style curry. This recipe can be on the table in only fifteen minutes using shop-bought curry paste
Ingreadient
- 2 tbsp sunflower oil
- 1 medium (about 800g) butternut squash, peeled and cut into bite-sized cubes
- 3 tbsp light soy sauce
- 1 lime, wedged to serve
- a handful coriander, roughly torn, to serve
- 1 red chilli, deseeded and finely sliced, to serve
- 1 spring onion, finely chopped to serve
- jasmine rice, to serve
- 1 stalk lemongrass, bruised
- 2 tbsp Thai green curry paste
- 2 x 400ml tins low-fat coconut milk
- a handful sugar snap peas, halved
- a handful asparagus spears, tough ends removed
- a handful green beans, trimmed
- 2 tbsp frozen or fresh edamame beans
Direction
- Heat 1 tbsp of sunflower oil in a wok while you toss the butternut squash cubes into the soy sauce. Put the soy-coated butternut squash in the wok and cook over a medium heat for 10 minutes or until softened and browned, stirring frequently.
- For the green curry base, heat the remaining sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and fry over a high heat for 1 minute.
- Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes.
- Remove and discard the lemongrass stalk. Throw the sugar snap peas, asparagus, green beans and edamame beans into the curry sauce and cook for 4-5 minutes or until the vegetables are cooked but still have some bite.
- Ladle the curry into bowls and spoon in the softened soy-glazed butternut squash. Top each bowl with a squeeze of lime juice, sprinkle with the coriander, add a few slices of chilli and a scattering of spring onion. Serve with bowls of jasmine rice.
