Butternut Thai Curry
with rice and crunchy peanuts
With lime, ginger and lemongrass all present in this recipe, it's a dish that can definitely be described as fragrant. Jasmine rice adds to the aromatic air of this creamy butternut squash curry.
Tags:
Vegan
•Veggie
•Quick
•Calorie Smart
•Spicy
•Climate Conscious
Allergens:
Peanut
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Vegetable Stock
1 pack(s)
Coconut Milk
150 grams
Jasmine Rice
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
120 grams
Peas
1 unit(s)
Scallion
1 unit(s)
Lime
2 sachet(s)
Dried Chilli Flakes
300 grams
Diced Butternut Squash
1 sachet(s)
Red Thai Style Paste
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2646 kJ
Energy (kcal)632 kcal
Fat24.5 g
of which saturates15.7 g
Carbohydrate89.5 g
of which sugars14.4 g
Dietary Fiber0.2 g
Protein16.4 g
Cholesterol0 mg
Salt3.77 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim and thinly slice the scallion. Quarter the lime.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the butternut until just golden, 5-6 mins.
3
- Add the lemongrass paste and fry until fragrant, 2-3 mins.
- Stir in coconut milk, stock, red Thai paste, chilli flakes (use less if you don't like spice) and 75ml water (per 2P).
- Cover and simmer until the butternut is softened, 8-10 mins. When there's 1 min of cooking time left, add the peas and allow to warm through.
- Season to taste with salt and pepper. Add a splash of water if you feel it's too thick.
4
- Divide the fragrant rice and curry between deep plates or bowls.
- Scatter sliced scallion and peanuts over the top.
- Finish off with a squeeze of lime juice.
- Serve any remaining lime wedges alongside.
