Special Diet

Green Vegetable Curry

cook 30 mins
  • 1 tablespoon sunflower oil
  • 3 tablespoons Thai green curry paste
  • 2 red chillies (optional for hotter curry)
  • 1 x 400 ml (14 fl oz) can coconut milk
  • 200 ml (7 fl oz) vegetable stock
  • 6 kaffir lime leaves or 1 tablespoon finely grated lime zest
  • 2 tablespoons soy sauce
  • 1 tablespoon soft brown sugar
  • 200 g (7 oz) carrots
  • 250 g (8 oz) butternut squash
  • 100 g (3 1/2 oz) sugarsnap peas
  • 10 tablespoons very finely chopped coriander leaves
  • juice of 1 lime
  • steamed Jasmin rice, to serve
  • Deseed and finely slice the chillies, if using. Peel the carrots and cut into thick batons. Peel and deseed the butternut squash, then cut the flesh into 1.5 cm (3/4 in) cubes.
  • Heat the oil in a large nonstick wok or saucepan. Add the curry paste and chillies, if using, and stir-fry for 2–3 minutes.
  • Stir in the coconut milk, stock, lime leaves or lime zest, soy sauce, sugar, carrots and butternut squash. Simmer, uncovered for 6–8 minutes, stirring occasionally.
  • Add the sugarsnaps and continue to simmer for 4–5 minutes.
  • Remove from the heat and stir in the coriander and lime juice.
  • Serve ladled into warmed bowls accompanied by steamed Jasmin rice.
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