Thai Green Curry
Make double the amount of curry paste so that you can store half in the fridge for another occasion. Should keep for up to 1 week.
1 medium butternut squash
1 red pepper
1 tbsp olive oil or coconut oil
1 small packet baby corn
400ml can coconut milk
200ml vegetable stock
for the green curry paste
1 stalk of lemon grass
1 small onion or 4 spring onions
1 fresh green chilli
5cm piece fresh ginger, peeled
2 cloves garlic
small bunch coriander
4 fresh or dried lime leaves (optional)
1 tsp sea salt
1 tbsp fish sauce (optional)
1. Preheat your oven to 190C, Gas 5.
2. Peel the butternut squash then cut in half lengthways. Use a spoon to scoop out the seeds. Chop into chunks and place on a baking tray.
3. Chop the red pepper into chunks, removing the core and seeds and add to the tray. Roast in the oven for 30 minutes.
4. Meanwhile, to prepare the green curry paste, trim the lemongrass and remove the outer leaves. Cut into 4 chunks
5. Peel and half the onion and prepare the chilli. If you would like a spicy curry slice the chilli with the seeds. If you would prefer a more mild dish half the chilli lengthwise and remove the seeds before using.
6. Peel and roughly chop the ginger then place in a blender or food process with the lemongrass, onion, chilli and coriander. Whizz up to a paste with the fish sauce if you are using it.
7. Heat the oil in a large frying pan and add the baby corn and curry paste, stir fry for 2 minutes then add the roasted squash and pepper along with the coconut milk and vegetable stock.
8. Bring to the boil and cook for a few minutes before serving.