Thai Green Curry



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.


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.


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.


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


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