Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons sunflower oil
- 1tablespoons Thai red curry paste
- 500grams butternut squash, peeled, deseeded and cubed
- 1 3/4 cup vegetable stock
- 400grams can coconut milk
- 6 Kaffir lime leaves, bruised
- 200grams frozen peas
- 300grams firm tofu, diced
- 2tablespoons light soy sauce
- 1 lime, juice only
- 1teaspoons fresh coriander, chopped (to garnish)
- 1 red chilli, finely chopped (to garnish)
Method
Step 1 of 2
Heat the oil in a wok or deep frying pan, add the curry paste and stir-fry over a low heat for 1 minute. Add the squash, stir-fry briefly and then add the stock, coconut milk and the bruised lime leaves. Bring to the boil, then cover, reduce the heat and simmer gently for 15 minutes until the squash is cooked.
Step 2 of 2
Stir in the peas, tofu, soy sauce and lime juice and simmer for a further 5 minutes until the peas are cooked. Spoon into serving bowls, garnish with shredded lime leaves and chopped coriander.
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