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Thai Red Squash Curry

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Serves: 4
2 teaspoons oil
1-2 tablespoons Thai red curry paste
400ml / 14 fl oz reduced fat coconut milk
2 tablespoons soy sauce
125ml / 4 fl oz light vegetable stock
2 teaspoons grated palm sugar
700g / 1 lb 9 oz baby squash, halved, or quartered if large
100g / 3 1/2 oz baby corn, halved lengthways
100g / 3 1/2 oz mangetout, topped and tailed
2 teaspoons lime juice
35g / 1 1/4 oz unsalted roasted cashews, coarsely chopped
lime wedges to serve (optional)

Heat the oil in a large saucepan over medium-high heat and fry the curry paste for 1-2 minutes, or until the paste separates. Add the coconut milk, soy sauce, stock and palm sugar and stir until the sugar has melted. Bring to the boil.

Add the squash to the pan and return to the boil. Add the baby corn and simmer, covered, for 12-15 minutes, or until the squash is just tender. Add the mangetout and lime juice and simmer, uncovered, for 1 minute. Serve with cashews scattered over the top, and accompanied by the lime wedges if desired.

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