Vegetable Thai Green Curry

4 standard portions

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Ingredients

• 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 tablespoons Soy sauce
• 4 tablespoons 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

Method

1. Add 2 stalks Lemongrass, 4 Garlic clove, 4 Shallots, 15 g Fresh ginger, 2 Green chillies, 25 g Fresh coriander (cilantro), juice and zest of 2 Limes, 2 tbsp Soy sauce and 4 tbsp Water to a food processor.
2. Blend until a paste forms. You can also use a pestle and mortar if you don’t have a food processor.
3. Heat 1 tbsp Olive oil in a pan and add 1 Butternut squash, 1 Sweet potato, 4 Shallots, 0.25 Red cabbage, 16 stalk Tenderstem broccoli and 8 Baby corn. Cook for 5 minutes.
4. Add the green curry paste and stir well.
5. Add 400 ml Light coconut milk, 2 Pak choi (bok choy), 80 g Mangetout (snow peas), 4 Spring onion (Scallion) and 150 g Edamame beans and simmer gently for 10 minutes.
6. Serve with rice and a squeeze of lime.