Veggie Thai Curry

Boyfriend and flat mate both decided to order a curry tonight but I just couldn’t face an Indian curry in this heat – I’m also not a huge fan (don’t get me wrong when I occasionally have one its great but I have to have them few and far between)! Remembering I have some thai curry paste in the freezer I thought instead I would whip up a light vegetable thai green curry for my dinner!

Honestly this is SO quick and SO good.

I made this curry paste two weeks ago – fyi… I didn’t include every ingredient just what I could find (so for me that was the following; using less chillies, lemongrass paste not fresh, no kaffir lime leaves, no galangal and dried coriander not seeds) but it was still great promise!

If you do not have time or cannot be bothered to make your own, this paste and this paste are both great ready made alternatives!

Serves 2-3 (depending how hungry you are!)

Ingredients

2 tablespoons thai green curry paste

1 x onion, finely chopped

1 x aubergine, cubed

2 x red onion, thickly slice (each half about 6 slices)

85g mangetout 

85g baby corn

400 ml coconut milk 

1 x red pepper, sliced

300 ml vegetable stock

1 x lime

1/2  butternut squash, peeled and cubed

1 clove garlic, grated

150g basmati rice

Optional: 1/2 Green chillis finely sliced/chilli flakes

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Method

Heat oven to 200 degrees Celsius

Put the cubed butternut squash on to a baking tray,  season with salt and pepper, drizzle with oil and put in the oven. Cook this for 25 minutes – you want the cubes to be hard on the outside but soft on the inside when done. 

Meanwhile using a large frying pan/saucepan/wok, add some oil to a pan (about a tablespoon) and add chopped onion and grated garlic. Let this cook for a few minutes.

Add the curry paste to the pan and stir the onion into the paste, get everything coated. 

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**At this point I added a few more chilli flakes, but you can add some extra finely chopped green chillis or leave it as is!

Add the red onion and aubergine to the plan and stir.

Add the coconut milk and the stock and let everything bubble away. 

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Put a pan of water on and cook rice as per packet instructions. 

Add the pepper and the butternut squash and let everything bubble away until it reduces and is a little thicker.

**At this point you can mix in a bowl 1 tablespoon of cornflour and 2 tablespoons and add this to the pan to help thicken the sauce. 

Let this simmer on a lower heat for ten minutes and allow time to reduce. 

Add the mange tout and baby corn and put the lid on and let them cook for 5 minutes. 

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Spread the rice into two bowls and spoon this delicious curry sauce on top.

Add a squeeze of lime and you are good to go!!  

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Enjoy!

A, x

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