Butternut Squash & Courgette Thai Red Curry

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Here’s a delicious vegetarian Thai Red Curry recipe (Gang Ped) to keep you loving a life without meat. By sticking to authentic ingredients and packing it with some good veg, it’s full of flavour and nutrition. You can make your own Thai Red Curry paste from scratch but to do so, you need Thai chilli which is often hard to source depending where you are in the world. Instead, this recipes uses Thai Taste’s own Red Curry paste (Gang Ped). Thai Taste offers a range of Thai food products which seem to use the most authentic ingredients in comparison to other brands, and offers great results for recipes like this. This curry is mostly smooth and creamy with subtle kicks of spice; and the desiccated coconut adds some inviting texture. It’s quick and pretty easy to make too, enjoy!

Recipe

2016-07-15 21:24:09

Serves 4

Print

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1. 400g Butternut Squash, peeled, pitted and diced
2. 1 large courgette, sliced
3. 1 large celery stick, sliced
4. 2 medium Sweet Red Pepper
5. A handful of Green Runner Beans, 'top and tailed'
6. 2 x 400g of Coconut Milk (you can use 'lighter' options)
7. 50g (1 large tablespoon) of Thai Taste Red Curry Paste (Gang Ped)
8. 1 KAKO vegetable stock
9. 250ml boiling water
10. ½ tablespoon of Fish sauce or Light Soy Sauce
11. 1 level tablespoon of Light Brown Muscavado Sugar/ Palm Sugar
12. 1 small level teaspoon of dried Chilli Flakes
13. 80g Desiccated Coconut
14. 1 Lemon
15. A small bunch of fresh Coriander
16. 300g Jasmine Rice

Instructions

1. Prepare your vegetables and measure out your ingredients and leave to one side. Ensure you cut you red pepper into strips or rings.
2. In a measuring jug, dissolve your stock in 250ml of boiling water and leave to one side.
3. In a deep pot and using a medium-high heat, pour in a third of your coconut milk and cook for 5 minutes stirring occasionally.
4. Stir in your Red Curry Paste using a whisk, and then add your stock and the remaining coconut milk.
5. Stir in your Muscavado sugar, Fish/Light Soy sauce, Chilli flakes, and desiccated Coconut.
6. Lower the heat and add the Celery, Butternut Squash, Courgette, half of fresh Coriander leaves and the juice of one Lemon.
7. Then leave the curry to simmer on a medium heat with a lid over it.
8. Re-fill and boil the kettle as you will need to put your rice on at this point. Please follow the packet instructions for cooking. For this recipe, the rice was brought to the boil and then simmered for approximately 12 minutes with the other half of fresh Coriander.
9. A couple of minutes before the rice is due to finish, slightly higher the heat on the curry and add your red pepper and green beans. Leave to cook for approximately 6 minutes until the pepper and beans have softened – placing a lid over the pot ajar will help the cooking process.
10. Meanwhile, drain the rice using a colander and rinse it with boiling water. Then leave it to rest to one side.
11. Traditionally, Thai curry is often served separately to rice. In order to impress those eating and present the dish as seen in pictures, spoon a portion of rice into a small round dish to mould its shape, and then you turn it upside down onto a platter plate (like making a sand-castle) – ta da! Then top it with a sprig of Coriander.
12. Divide the curry among 4 bowls and serve alongside the rice.
13. Serve & Enjoy.

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