Thai Green Curry with Summer Veg Recipe

Thai Green Curry with Summer Veg

Ingredients

2 shallots
1 butternut squash
1 chilli
1 red pepper
1 tbsp Thai green curry paste
400ml coconut milk
1 courgette
250g French beans
A handful of coriander
1 lime

Prep: 15 mins | Cook: 35 mins

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Method

1. Trim, peel and finely slice the shallots. Halve the butternut squash and scoop out the seeds (no need to peel it, though you can if you prefer). Chop the butternut into 1cm-thick cubes. Finely slice the chilli, scooping out the white seeds and pith for less heat. Halve the red pepper and remove the seeds and white pith, then slice it into long strips.

2. Heat 1 tbsp coconut oil in a large pan or wok over a medium heat. Add the shallots with a generous pinch of salt and fry for 3-4 mins, stirring, till softened and lightly caramelised.

3. Add the Thai green curry paste and stir in the chilli. Fry for 2 mins, stirring, till fragrant. Add in the butternut and red pepper. Pour in the coconut milk and top up the pan with 400ml water. Cover with a lid (or baking tray if you don’t have a lid) and simmer for 15-20 mins till the squash is just tender.

4. Meanwhile, trim the woody ends from the French beans. Trim the courgette and slice into 1cm-thick rounds.

5. Remove the lid and stir the beans and courgettes through the curry. Simmer for a further 5 mins without the lid (this helps keep the green veg green) till the veg are tender. Taste and add more salt or pepper, if you think it needs it.

6. Roughly chop the coriander stalks and leaves. Stir half into the curry. Spoon the curry into four bowls. Scatter over the remaining coriander and serve each bowl with a lime wedge for squeezing.