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Butternut Squash and Basil Thai Green Curry
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Butternut Squash and Basil Thai Green Curry
Rich butternut squash tastes fantastic with this fragrant curry sauce, which uses a mild paste made from chillies, coriander, lemon grass and garlic.
- Preparation time: 10 minutes
- Cooking time: 20 minutes
-
Total time:
30 minutes
Serves: 2
Ingredients
- ½ butternut squash, about 300g, peeled and deseeded
- 1 tbsp groundnut oil
- 1 medium red onion, cut into 8 wedges
- ½ x 150g pack trimmed sugar snap peas
- 300ml pack Bart Thai Green Curry Sauce
- ½ pack fresh basil
Method
- Cut the squash into 2cm chunks. Heat the groundnut oil in a wok or large pan, then add the onion and stir-fry over a high heat for 2-3 minutes until it starts to turn golden. Reduce the heat to medium, then add the squash to the pan and cook for 10-12 minutes, stirring occasionally, until browned and just tender. Reduce the heat further if the squash starts to brown too much.
- Stir in the sugar snap peas and Thai green curry sauce, reduce the heat slightly and cook for another 3-4 minutes until heated through.
- Remove from the heat, season to taste, tear the basil leaves in half and scatter over. Serve with Waitrose Thai Fragrant Rice or a 350g pack of ready-prepared Waitrose Thai Fragrant Rice.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1502.056kJ 359.0kcal |
|---|---|
| Fat | 24.3g |
| Saturated Fat | 3.4g |
| Salt | 1.5g |
This recipe was first published in March 2004.
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