Thai Green Curry with Prawn, Squid, and Butternut Squash
richard-2
richard-2
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Ingredients

  • 30 mins Cook time
  • 60 mins Total time
  • 30 mins A home
  • 4 Ingredients Thai Green Curry Paste
  • 1 x tbsp coriander seed
  • 1 x lemongrass stem, outer leaf peeled, horizontally quartered and chopped
  • peeled
  • 2 x large cloves garlic, chopped
  • 1 x chunk of fresh ginger
  • 3 x green chillies, trimmed and sliced
  • 4 x kaffir lime leaves, ideally fresh zest of a lime
  • 4 x spring onions, trimmed and sliced small bunch fresh coriander, stalks and leaves separated
  • 1 x tbsp dark soy sauce
  • 1 x tbsp Fish Sauce
  • 2 x bell peppers
  • 350 g butternut squash, peeled and cut into
  • 1 cm cubes
  • 1 x tbsp olive oil salt and pepper to taste
  • 250 bag frozen raw tiger prawns, defrosted
  • 5 small whole frozen squid, defrosted and cut into bite
  • 1 x tbsp groundnut oil
  • 1 x red chilli, sliced
  • 1 x pack baby corn, washed
  • 1 x pack mangetout peas, washed
  • 200 ml vegetable stock
  • 400 ml half fat coconut milk juice of
  • 1 lime coriander leaves to garnish

Instructions

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