Thai Green Curry With Butternut Squash And Yellow Peppers Veget Recipes
VEGETARIAN THAI GREEN CURRY
Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
THAI GREEN CURRY WITH BUTTERNUT SQUASH AND YELLOW PEPPERS (VEGET
I made this really easy recipe from the Vegetarian Times website. It says it is from the March 2012 issue. This was perfect for a weeknight and I bought pre-cut butternut squash to save time. Next time, I would make it a little spicier by adding more curry paste, but that is personal preference. I would also simmer the butternut for longer for a softer consistency. I made this in my Dutch oven and served over black forbidden rice as the recipe suggested for nice color contrast. The recipe says that most Thai green curry pastes (unlike red and yellow) are Vegan, particularly the one made by Thai Kitchen, which I used.
Provided by Dr. Jenny
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes. Add bell peppers, and cook 3 minutes. Stir in curry paste and garlic, and cook 1 minute. Add butternut squash and coconut milk, and bring to a simmer. Partially cover pot, reduce heat to medium-low, and simmer 20 minutes.
- Place spinach, cilantro, and basil in blender with 1/4 cup water; blend until smooth. Stir into curry mixture, and cook 1 minute to allow flavors to meld.
Nutrition Facts : Calories 92.7, Fat 3.7, SaturatedFat 0.5, Sodium 13.5, Carbohydrate 15.2, Fiber 2.7, Sugar 2.7, Protein 2
THAI INSPIRED BUTTERNUT SQUASH CURRY
This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed.
Provided by Jencathen
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.
- Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.
- Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.
- Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.
- Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
- Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
- Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
- Taste and adjust season accordingly.
- Serve over rice.
Nutrition Facts : Calories 359.1, Fat 18.3, SaturatedFat 15.8, Cholesterol 0.1, Sodium 257.7, Carbohydrate 49.8, Fiber 10.2, Sugar 15, Protein 8.1
THAI SQUASH & PINEAPPLE CURRY
Try this curry with a touch of Thai flavours, ready in 30 minutes
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
- Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.
Nutrition Facts : Calories 172 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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