It's been a little while since I've posted a recipe, but never fear, I am back with a belter! I really really love thai food but was a little daunted by the idea of trying to cook it myself, thinking you need a million different spices and what not. Luckily supermarkets cater for the lazy (and novice) chefs, so you can just buy thai paste in jars - no mortar required!
Here's my recipe for veggie thai green curry. This is a vegetarian version, but it's really easy to add in chicken if you're poultry-inclined.
Ingredients:
- quarter of a butternut squash
- 2 peppers
- baby corn (about half a packet)
- mushrooms
- green beans (a handful)
- green curry paste (look for a vegetarian friendly version that doesn't include fish sauce!)
- tin of coconut milk
- 1 lime
- rice
Preheat your oven to 190 degrees. Now get your butternut squash, cut in half & de-seed, then chop a quarter of it into big chunks. I'd never cooked with butternut squash before so I hadn't realised how MASSIVE they are! & tough - you'll need a fairly sturdy knife to do your chopping.
Chop up two peppers into chunks, then put them in an oven dish with the squash. Pour a little olive oil over everything, then roast in the oven for about 25 minutes until everything is looking nice and golden.
Add some oil to a large pan or wok and let it heat up (& put the chicken in at this stage if you fancy!). Then pop the baby corn in the pan add the green curry paste to taste (I used three tablespoons). Let this cook for about a minute at a fairly high temperature, before adding the coconut milk and reducing the heat to a simmer. Chuck in the green beans at this stage too and let it bubble happily for about a couple of minutes.
By now the squash and peppers should be nicely roasted. Add these to your pan, and chuck in some mushrooms too, and leave for a few minutes more (basically until the mushrooms cook). Add the juice of one lime and you're done!
Serve with boiled rice! This recipe makes LOADS, so feed your pals too. Yum.
