SOY-GLAZED BUTTERNUT GREEN CURRY
SERVES 4/ PREPARATION AND COOKING: 30 MIN
- 30ml (2T) sunflower oil
- 1 medium butternut squash, peeled and cut into bite-size cubes
- 45ml (3T) light soy sauce
GREEN CURRY BASE
- 15ml (1T) sunflower oil
- 1 stalk lemongrass, bruised
- 30ml (2T) Thai
- green curry paste (ensure vegan)
- 2 x 400ml cans full-fat coconut milk
- handful sugar snap peas, halved
- handful asparagus spears, tough ends removed
- handful green beans, ends trimmed
- 30ml (2T) frozen or fresh edamame (soya) beans
TO SERVE
- juice of 1 lime, plus fresh wedges for serving
- generous handful coriander, roughly torn
- 1 red chilli, deseeded and finely sliced
- 1 spring onion, finely chopped
- cooked rice (optional)
1 Heat the sunflower oil in a wok while you coat the butternut squash cubes in the soy sauce.
2 Add the soy-coated butternut squash to the wok and cook over a medium-high heat for 10 minutes until softened and browned, stirring frequently.
3 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 minute. Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes. Remove and discard the lemongrass stalk.
4 Throw the sugar snap peas, asparagus spears, green beans and edamame beans into the curry sauce and cook for 4-5 minutes until the vegetables are al dente.
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