Vegetarian Thai green curry

• vegetable oil↗2 tbsp tbsp
• shallots↗3

  finely sliced

• Thai green curry paste↗4 tbsp tbsp
• red chilli↗1

  deseeded and finely chopped

• butternut squash↗350g g

  peeled and cut into 1.5cm cubes

• large red pepper↗1

  deseeded and cut into thick slices

• can full fat coconut milk↗400g g
• lime leaves5
• mangetout↗150g g
• baby corn↗100g g

  halved lengthways

• coriander1 small bunch

  roughly chopped

• cooked rice and lime wedges

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.

2. 2

   Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.