Vegetarian Thai Green Curry
This meat-free version of the Thai classic takes less than an hour to prepare and contains a whopping 3 of your recommended 5-a-day!
Cooking Time: 55 minutes
Difficulty: Hard
Ingredients
- 2 tbsp vegetable oil
- 3 finely sliced shallots
- 4 tbsp thai green curry paste
- 1 de-seeded, finely chopped red chilli
- 350 grams butternut squash (diced)
- 1 sliced red pepper
- 400 grams coconut milk
- 5 dried kaffir lime leaves
- 150 grams mangetout
- 100 grams baby corn
- 1 bunch coriander
- cooked rice to serve
Method
1.
Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
2.
Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.
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