Soy-Glazed Butternut Thai Green Curry
Light, fragrant and vegan-friendly. Ladle over jasmine rice or rice noodles.
Serves 4 Total Time 25 mins.
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
- 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.
- 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.
- 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.
- 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.
Cook’s tip: Use a rolling pin or meat mallet to bash and bruise the lemongrass stalk to help release the flavour while cooking