Ingredients

The following ingredients have 4 Servings
  • 2 stalks Lemongrass (ends trimmed, bruised (see notes below) and roughly chopped)
  • 4 Garlic clove
  • 4 Shallots (peeled and chopped)
  • 15 g Fresh ginger (peeled and chopped)
  • 2 Green chillies (small)
  • 25 g Fresh coriander (cilantro) (stalks removed)
  • 2 Limes ((juice and zest only))
  • 2 tbsp Soy sauce
  • 4 tbsp Water
  • 1 tbsp Olive oil
  • 1 Butternut squash (small; peeled and cubed)
  • 1 Sweet potato (peeled and cubed)
  • 4 Shallots (diced)
  • 0.25 Red cabbage (small; shredded)
  • 16 stalk Tenderstem broccoli
  • 8 Baby corn
  • 2 Pak choi (bok choy) (sliced lengthways)
  • 80 g Mangetout (snow peas)
  • 4 Spring onion (Scallion) (sliced)
  • 150 g Edamame beans
  • 400 ml Light coconut milk

Instruction

  • Add the lemongrass, garlic, shallots, ginger, chillies, coriander, lime, soy sauce and water to a food processor.
  • Blend until a paste forms. You can also use a pestle and mortar if you don’t have a food processor.
  • Heat the oil in a pan and add the butternut squash, sweet potato, shallots, red cabbage, tenderstem broccoli and baby corn. Cook for 5 minutes.
  • Add the green curry paste and stir well.
  • Add the coconut milk, pak choi, mangetout, spring onions and edamame and simmer gently for 10 minutes.
  • Serve with rice and a squeeze of lime.