Thai butternut squash curry recipe

266 ratingsRate
  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 140 calories / serving
  • Healthy
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Thai curry HERO

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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  • Ingredients

  • 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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  • Calories
    140
    7%
  • Sugar
    12g
    13%
  • Fat
    5g
    7%
  • Saturates
    3g
    15%
  • Salt
    0.6g
    10%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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