World Cuisine

  • 1 tablespoon groundnut oil
  • 1 tablespoon Thai red curry paste (see page 17)
  • 500 g (1 lb) peeled and deseeded butternut squash, cubed
  • 450 ml (¾ pint) vegetable stock
  • 400 ml (14 fl oz) reduced-fat coconut milk
  • 6 kaffir lime leaves, bruised, plus extra shredded leaves to garnish
  • 200 g (7 oz) fresh or frozen peas
  • 300 g (10 oz) firm tofu, diced
  • 2 tablespoons light soy sauce
  • juice of 1 lime
  • coriander leaves
  • finely chopped fresh red chilli

Heat the oil in a wok or deep frying pan, add the curry paste and stir-fry over a low heat for 1 minute. Add the squash, stir-fry briefly and then add the stock, coconut milk and lime leaves.

Bring to the boil, then cover, reduce the heat and simmer gently for 15 minutes until the squash is tender.

Stir in the peas, tofu, soy sauce and lime juice and simmer for a further 5 minutes until the peas are cooked. Spoon into serving bowls and garnish with shredded lime leaves, chopped coriander and red chilli.

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