THAI GREEN CURRY

Ingredients

• 470 ml Butternut or pumpkin squash peeled and cut into cubes
• 2 tbsp Light soy sauce, gluten free
• 1 pcs Fresh, lime juice (from about 1 lime)
• 60 ml Coriander (cilantro) leaves, fresh
• 1/2 pcs Chili pepper (optional), cut into pieces, deseeded for less heat
• 1 pcs Spring onion, chopped, tops only
• 10 g Lemongrass, raw, chopped
• 6 g Green curry paste
• 100 g Brown rice
• 240 ml Coconut milk, low-fat
• 40 g Peas, edible-podded, frozen
• 5 spear Asparagus, trimmed and chopped
• 470 ml Water
• 4 tbsp Edamame beans

Method

1. Heat 1 tbsp of water in a wok while you toss the butternut squash cubes into the soy sauce. Put the soy-coated butternut squash in the wok and cook over a medium heat for 10 minutes or until softened and browned, stirring frequently.
2. For the green curry base, heat 1tbs of water in a separate large frying pan. Add the lemongrass and Thai green curry paste, and fry over a high heat for 1 minute.
3. Stir in the coconut milk and water, then reduce the heat slightly and simmer for 8 minutes. Add more or less water for desired “chill heat” and consistency.
4. Remove and discard the lemongrass stalk. Toss in the peas and asparagus into the curry sauce and cook for 4-5 minutes or until the vegetables are cooked but still have some bite.
5. Now add in the cooked squash.
6. Serve into your bowls and top each bowl with a squeeze of lime juice and serve with a wedge.
7. Sprinkle with the coriander, add a few slices of chilli and a scattering of spring onion.
8. Enjoy with your cooked rice.
9. Now enter Thai heaven.