For this plant-based curry, you'll stir up a silky Thai-style sauce with creamy coconut, red curry paste and kaffir lime leaves for a hint of citrus. Serve with chilli, peanuts, coriander and rice. Coco-nice!
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.
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 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)
7
Once the vegetables are tender, add the coriander stalks to the pan and keep the leaves for later
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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