Delicious red curry straight from Thailand with a plant-based twist.
Cut squash into 1 inch cubes & roast for 30 minutes at 200℃ (392℉).
Put the coconut oil in the pan & melt.
Add onion & soften (slightly).
Add garlic & ginger & cook for a minute.
Add chilli & pepper & cook for 2 minutes.
Add zucchini & cook for 2 minutes.
Stir in coconut cream so all the veg is covered.
Add red thai paste & mix in.
Add the sweetcorn, broccoli & mange tout & cook for 2 minutes.
Taste the the sauce & add sugar & salt if you think it needs it.
Add coconut water & stir in.
Add the roasted squash .
Squeeze in the lime.
Add the cilantro (coriander) & stir in.
Serve immediately over fluffy rice & garnish with toasted nuts & cilantro.
Ingredients
Directions
Cut squash into 1 inch cubes & roast for 30 minutes at 200℃ (392℉).
Put the coconut oil in the pan & melt.
Add onion & soften (slightly).
Add garlic & ginger & cook for a minute.
Add chilli & pepper & cook for 2 minutes.
Add zucchini & cook for 2 minutes.
Stir in coconut cream so all the veg is covered.
Add red thai paste & mix in.
Add the sweetcorn, broccoli & mange tout & cook for 2 minutes.
Taste the the sauce & add sugar & salt if you think it needs it.
Add coconut water & stir in.
Add the roasted squash .
Squeeze in the lime.
Add the cilantro (coriander) & stir in.
Serve immediately over fluffy rice & garnish with toasted nuts & cilantro.