METHODHeat the oil in a large pan and cook the onion, potato and squash for 5 minutes until beginning to soften. Cut the beans & baby corn into 5cm/2” lengths, then add these and the tomatoes and cook for a further 2-3 minutes until the tomatoes begin to soften.
Add the coconut milk, curry paste & lemongrass paste and bring to the boil. Cook the mixture for 10-15 minutes until the vegetables are tender.
Add the lime and fresh coriander. Check the seasoning. Serve with boiled rice.
A wonderful, warming red Thai curry ready in 3 easy steps.
Serves: 4
Preparation: 15 mins
Cooking: 25 mins
2 medium Rooster Potatoes (peeled and cut into medium chunks)
1 tbsp vegetable oil
1 large onion (diced)
300g (12oz) butternut squash or sweet potato (peeled and cubed)
100g (4oz) green beans
100g (4oz) baby corn
2 tomatoes (diced)
400g can coconut milk
3 tsp Thai red curry paste
1 tsp lemongrass paste
Juice of 1 large lime
Handful of fresh coriander (chopped)
Boiled rice to serve