Butternut Squash Thai Curry

Serve 4, prep time 10 minutes, cooking time 15 minutes

1 tbsp of olive oil
1 red onion chopped
1 tsp of garlic paste
2 ½ tsp of red Thai curry paste
1 vegetable stock cube
1 orange pepper, chopped
1 can of coconut milk
Salt & pepper
1 cup of water
1 medium butternut squash, peeled and cubed
100g of baby corn
100g sugar snap peas
400g Shimeji mushrooms

Steamed rice to serve
Sliced spring onion
Lime slices

Heat the oil in a deep pan, add the onions and sauté until soft.
Add the curry paste, garlic paste and stir.
Add the stock cube, coconut milk, season and stir.
Next, add the orange peppers and carrots, water and bring the pan to a simmer.
Now add the butternut squash, sugar snap peans, baby corn and mushrooms.
Stir, cover and simmer for 10-15 minutes. Finally, serve with steamed rice.

Butternut Squash Thai Curry

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