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  • Soy-glazed Butternut Thai Green Curry
Soy-glazed Butternut Thai Green Curry

Soy-glazed Butternut Thai Green Curry

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This vegan Thai green curry by Katy Beskow is made with sticky soy-glazed butternut squash for added bite and colour. It's quick and easy to make, boasting plenty of fresh spring vegetables in a creamy coconut sauce. Check your curry paste is vegan-friendly before using, as some contain fish.
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  • 2 tbsp sunflower oil, plus 1 tbsp for the base
  • 1 butternut squash, peeled and cut into bite-size cubes
  • 3 tbsp light soy sauce
  • 1 lemongrass stalk, bruised
  • 2 tbsp Thai green curry paste (vegan if required)
  • 400ml full-fat coconut milk
  • 1 handful sugar snap peas, halved
  • 1 handful asparagus spears, tough ends removed
  • 1 handful green beans, ends trimmed
  • 2 tbsp edamame beans, frozen or fresh
  • 1 lime, juiced, plus wedges for serving
  • 1 handful fresh coriander, roughly torn
  • 1 red chilli, deseeded and finely sliced
  • 1 spring onion, finely chopped
  • 4 cups rice, cooked (to serve)


Step 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.

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