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Thai Vegetable Curry

There’s no reason why the whole family shouldn’t join in on curry nights – especially when the food is this good! Renowned for getting kids exploring and enjoying new flavours, my Thai Vegetable Curry is a must-try with just the right amount of mild spice and flavour.

For more curry recipes click here. 

Ingredients

Sunflower oil
1 butternut squash, peeled and diced
1 large cauliflower, broken into florrets
400g banana shallots, sliced
large piece ginger, peeled and grated
4 cloves garlic, crushed
1/2 red chilli, finely chopped
4 tablespoons red thai curry paste
2 red peppers, diced
4 x 400g can coconut milk
2 lemongrass stalks, bashed
2 lime leaves
2 tablespoons fish sauce
Pinch sugar
Juice 1 lime
200g baby corn, sliced in half
200g mange tout, slice in half

Method

  1. Pre heat the oven to 200 Fan. Line two large baking sheet with baking paper.
  2. Put the squash on one baking sheet and the cauliflower on another. Drizzle with oil and season. Roast for 25 minutes.
  3. Heat two tablespoons oil in a large saucepan. Add the shallots and fry until starting to brown. Add the peppers, ginger, garlic and chill. Fry for 2 minutes. Add the thai paste, then blend in the coconut milk, lemon grass, lime leaves, fish sauce, sugar and lime. Bring up to the boil and simmer for 10 minutes.
  4. Add the squash and cauliflower and heat through.
  5. Blanch the baby corn and mange tout in boiling water, drain and add to the curry.  Remove the lemon grass before serving.

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