Thai curries like this one are packed with herbs and spices – their color varies depending on the spice and chilli used.
Ingredients for 4 portions
- Coconut milk 250 ml
- Red curry paste 2 tbsp
- Butternut squash (peeled and chopped into small bite-size chunks) 400 g
- Carrot (peeled and cut into small bite-size chunks) 200 g
- Broccoli florets 200 g
- Courgette (cut into small bite-size pieces) 100 g
- Fish sauce (use 2 teaspoons soy sauce for a vegan alternative) 2 tbsp
- Palm sugar 1 tbsp
- Kaffir lime leaves (thinly sliced) 5
- Green or red chillies (diagonally sliced) 2
- Basil leaves 5
- Coriander leaves (to garnish) 1-2
Preparation
In a pan, bring 50ml of coconut milk to a boil over a medium heat.
Add the curry paste and cook until the red oil splits and rises to the surface. This should take about 5 minutes.
Once the curry paste is completely dissolved, add the remaining coconut milk.
Season with fish sauce (or soy sauce) and palm sugar to create a slightly salty but well-balanced flavour.
Add the chopped butternut (and tough vegetables like carrots) and cook for about 8 minutes on medium heat until tender but with a bite.
Add other vegetables like broccoli and courgette. These only take 3-4 minutes to cook.
Once all vegetables are cooked to your liking, add the kaffir lime leaves and chillies and cook for another 30 seconds.
Turn off the heat and add the basil leaves.
Ladle into a serving bowl and garnish with coriander leaves.
Serve with jasmine rice.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.