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.
Allergens
Utensils
Tags
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Vegetable Stock
1 sachet(s)
Coconut Milk
1 pack(s)
Jasmine Rice
150 grams
Peanuts
20 grams
Peas
120 grams
Scallion
1 unit(s)
Lime
1 unit(s)
Dried Chilli Flakes
2 sachet(s)
Diced Butternut Squash
300 grams
Red Thai Style Paste
1 sachet(s)
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
- 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).
- 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.
- 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.
- 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.
2646
kJ
Energy (kJ)
632
kcal
Energy (kcal)
24.5
g
Fat
15.7
g
of which saturates
89.5
g
Carbohydrate
14.4
g
of which sugars
0.2
g
Dietary Fiber
16.4
g
Protein
0
mg
Cholesterol
3.77
g
Salt
