Page title and description

Vegetarian mains
Green thai squash curry
Ingredients
- oil for frying, eg. vegetable or sunflower
- 1 onion or 2 shallots, finely sliced
- 6 tbsp homemade thai green curry paste
- 1 large butternut or 2 smaller squash,
- peeled and cut into 4-5cm chunks
- (approx 1kg diced weight)
- 400ml tin coconut milk
- 2 limes
- ½ pack mixed sprouting seeds
- 30g coriander leaves, roughly chopped

Method
Prep time:
10 min
PT10M
Cooking time:
25 min
PT25M
-
Step 1
Heat 2 tablespoon of oil in a large pan. -
Step 2
Add the onion and fry on a low heat for 7-8 minutes, stirring to stop it catching. -
Step 3
Add the curry paste and stir for 1 minute. -
Step 4
Add the squash. Stir the tin of coconut milk and add to the pan with half a tin of water. Simmer for approx 15 minutes, stirring occasionally, until the squash is tender. -
Step 5
Stir in the sprouting seeds. -
Step 6
Season and squeeze in lime juice to taste. Stir in the coriander, saving a few leaves for garnishing. -
Step 7
Serve with rice.