Thai Green Curry

Method

1

To make the curry paste, add the coriander seeds, cumin seeds, onion, green chillies, garlic, ginger, lemongrass, lime, coriander, Thai basil, kaffir lime leaves and miso paste to a blender, and blend until smooth.

2

To make the curry, add the butternut squash to a pan of boiling water, to cook for 6-8 minutes, until softened. Then, in a large pan over a medium-high heat, add the vegetable oil, red onion, green beans, stock cube and curry paste and cook for 3-4 minutes until the onion begins to soften.

3

Add the coconut milk to the pan and bring to the boil. Once boiling, turn down and allow to simmer for 6-8 minutes. Then add the peas, edamame beans and butternut squash and cook for a further 2-3 minutes.

4

Top with the spring onions, coriander and red chilli, to serve.

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