641529733 by Unknown

Author:Unknown
Language: eng
Format: epub

THAI GREEN CURRY

Thai curries are delicious and I especially like ones that are packed with vegetables. Shop-bought Thai curry pastes are perfectly good to use and they make Thai curries really straightforward to cook. This green curry is a really tasty one and also very nutritious. If you prefer other vegetables, don’t be afraid to experiment with different combinations. Serves 4

½ butternut squash, unpeeled, deseeded and cut into 2 cm pieces

1 red pepper, cut into 2 cm pieces

1 aubergine, cut into 2 cm pieces

salt and freshly ground black pepper

olive oil

½ onion, finely chopped

1 garlic clove, crushed

1 green chilli, deseeded and finely chopped

a thumb-sized piece of ginger, peeled and finely chopped

1 tablespoon Thai green curry paste

1 x 400 ml can coconut milk

200 ml vegetable stock, simmering

100 g frozen peas

75 g mangetout

juice of 1 lime

a handful of fresh coriander leaves (optional)

1 Preheat the oven to 200°C/400°F/gas 6.

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