For this plant-based curry, you'll stir up a silky sauce with creamy coconut, red curry paste and kaffir lime leaves for a hint of citrus. Spice it up with a chilli garnish and peanuts for crunch.
Prep Time
35 min
Cuisine
Thai
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 red chilli
red chilli
1 lime
lime
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil half a kettle
Peel and chop the red onions into wedges
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the redchilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely, keeping some aside for garnish
2
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat
Once hot, add the red onion wedges with a pinch of salt and cook for 3-4 min or until starting to soften
Once starting to soften, add the butternut squash cubes and cook for a further 2-3 min
3
Dissolve the Knorr vegetable stock cube[s] in 300ml [600ml] boiled water
4
Add the chopped ginger, chopped chilli (can't handle the heat? Go easy!) and red curry paste to the pan and cook for 1 min or until fragrant
Once fragrant, add the vegetable stock, driedkaffir lime leaf[ves] and 1 tsp [2 tsp]sugar
Cook, covered, for 10-15 min or until the sauce has reduced and the vegetables are tender
5
Meanwhile, add the basmati rice and 300ml [600ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
6
While the rice is cooking, chop the coriander finely, including the stalks (keeping the leaves and stalks separate!)
Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half
Chop the roasted peanuts roughly (or bash them in the bag with a rolling pin)
7
Once the vegetables are tender, add the coriander stalks to the pan and keep the leaves for garnish
Add the coconut yoghurt and the juice of 1/2 [1] lime to the pan
Cut the remaining lime into wedges
This is your Thai-style butternut squash & coconut curry
8
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