Ingredients
15 total- 1 lemongrass stalk, bruised
- 2 tbsp of sunflower oil, plus 1 tbsp for the base
- 1 butternut squash, peeled and cut into bite-size cubes
- 3 tbsp of light soy sauce
- 2 tbsp of thai green curry paste(vegan if required)
- 400 ml of full-fat coconut milk
- 1 handful of sugar snap peas, halved
- 1 handful of asparagus spears, tough ends removed
- 1 handful of green beans, ends trimmed
- 2 tbsp of edamame beans, frozen or fresh
- 1 lime, juiced, plus wedges for serving
- 1 handful of fresh coriander, roughly torn
- 1 red chilli, deseeded and finely sliced
- 1 spring onion, finely chopped
- 4 cups of rice, cooked (to serve)
Method
4 stepsStep 1
Heat 2tbsp sunflower oil in a wok while you dip the butternut squash cubes into the soy sauce. Add the squash to the wok and cook over a medium-high heat for 10 mins until softened and browned, stirring frequently.
Step 2
Move on to the Thai green curry base. Heat the sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and infuse over a high heat for 1 min. Stir in the coconut milk, then reduce the heat slightly and simmer for 8 mins, then remove and discard the lemongrass stalk.
Step 3
Add the sugar snap peas, asparagus spears, green beans and edamame beans to the curry sauce and cook for a further 4-5 mins until the vegetables are al dente.
Step 4
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 rice.