Thai butternut squash curry recipe

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Thai curry HERO
  • Rating: 5 stars
  • Cost per serving: £1.04
  • 15 mins to prepare and 25 mins to cook Takes: 15 mins to prepare and 25 mins to cook
  • 4 Serves: 4

In a deep frying pan, heat the curry paste and coconut cream together over a low heat, stirring. Pour in the milk, stir well, and bring to a simmer.

Add the spring onions and butternut squash and cook for about 10 minutes, until the squash is just tender. Add the rest of the vegetables and simmer for another 5 minutes.

Season with fish sauce to taste, sprinkle over the coriander and serve on noodles or rice, with the lime wedges on the side.

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  • 3tbsp red curry paste
  • 2tbsp coconut cream
  • 400ml (13fl oz) skimmed milk
  • 3 spring onions, cut into short lengths
  • 500g (1lb) butternut squash, peeled and cubed
  • 12 button mushrooms, halved
  • 250g (8oz) cherry tomatoes
  • fish sauce, to season
  • small bunch coriander, leaves chopped
  • cooked noodles or rice, to serve
  • 1 lime, cut into wedges, to serve
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2 of you five-a-day Each serving contains
  • Calories 140 7%
  • Sugar 12g 13%
  • Fat 5g 7%
  • Saturates 3g 15%
  • Salt 0.6g 10%
of an adult's Reference Intake amount. Find out more
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