Main course · Thai
Thai Green Vegetable Curry
30 min
Serves 4
~607 kcal/serving
~£6.80 (£1.70/serving) Dairy-freeGluten-freeVegetarian
Ingredients
- 100 g thai green curry paste
- 400 ml coconut milk
- 400 g butternut squash
- 200 g tenderstem broccoli
- 150 g mangetout
- 300 g basmati rice
- 1 lime
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 607 kcal
- Protein
- 12.2 g
- Carbohydrate
- 78.2 g
- of which sugars
- 8.6 g
- Fat
- 26.3 g
- of which saturates
- 18.3 g
- Fibre
- 7.7 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the butternut squash. Fry the curry paste in the oil for 1 minute until fragrant.
- 2
Pour in the coconut milk plus half a can of water, add the squash and simmer for 12 minutes.
- 3
Add the broccoli and mangetout and cook for 5 minutes more until everything is tender.
- 4
Meanwhile cook the rice. Finish the curry with a squeeze of lime and serve over the rice.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.