Ultimate veggie Thai curry
Ditch the takeout for John's easy Thai curry - packed full with veggie goodness!
½ butternut squash
1 sweet potato
100g red curry paste
30g palm sugar or soft brown sugar
2 tins coconut milk
1 tbsp Thai fish sauce (optional)
3 sticks lemongrass, crushed
Big hunk of fresh ginger, sliced
1 chilli, split down the centre
12 lime leaves
300g Firm tofu, roughly chopped
100g bean sprouts
Small bunch coriander
Small bunch Thai basil
Rice noodles, rehydrated to serve
Peel and cut the squash and sweet potato into 4-5cm chunks, then set to one side.
Set a wok over a low heat and add a few spoonfuls of the thick part of the coconut milk. Add the curry paste, turn the heat up a little and stir until well combined.
Fry for two minutes, then add the palm sugar and let it cook with the curry paste for four minutes until sticky and fragrant.
Now add the fish sauce (if using), lime leaves, ginger, chilli and lemongrass and cook for 3 minutes.
Add the rest of the coconut milk, followed by the vegetables and tofu and stir well.
Bring to the boil and cook for about 20 minutes over a medium heat until the squash and sweet potatoes are soft.
Put the noodles in a bowl and pour boiling water over them to reheat. Leave for two minutes, then drain. Return the noodles to the bowl.
Pour the curry sauce over the top and garnish with the coriander, Thai basil and beansprouts.