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Soy-Glazed Butternut Thai Green Curry

Light, fragrant and vegan-friendly. Ladle over jasmine rice or rice noodles.

Serves 4 Total Time  25 mins.


Get the ingredients here

For the base

  • 1 tbsp sunflower oil 
  • 1 lemongrass stalk, bruised
  • 2 tbsp Thai green curry paste
  • 2 x 400ml tins 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 frozen or fresh edamame beans 
  • Juice of 1 lime, plus wedges for serving 
  • 1 large handful of fresh coriander, roughly torn 
  • 1 red chilli, deseeded and finely sliced  
  • 1 spring onion, finely chopped 
  • Cooked rice, to serve

For the soy-glazed butternut squash 

  • 2 tbsp sunflower oil 
  • 1 medium butternut squash, peeled and cut into bite-size cubes 
  • 3 tbsp light soy sauce


  1. Heat 2 tbsp of 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. 
  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.
  3. Throw the sugar snap peas, asparagus spears, green beans and edamame beans into the curry sauce and cook for a further 4–5 mins until the vegetables are al dente. 
  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. 
  5. Serve with rice.

Cook’s tip: Use a rolling pin or meat mallet to bash and bruise the lemongrass stalk to help release the flavour while cooking

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