Thai New Year is just around the corner, so here's a simple vegan recipe you can whip up in a jiffy to celebrate.
Green Bean and Squash Curry
Ingredients:
1 tbsp. vegetable oil
2 pots Blue Dragon Thai Green Curry Paste
2 x 400ml cans Blue Dragon Coconut Milk
350g butternut squash, peeled and cubed into pieces the size of dice.
200g green beans- cut in half
Optional jasmine rice, to accompany
Handful coriander leaves
Handful red chillies, finely sliced, to garnish
Method:
1. Fry the Blue Dragon Thai Green Curry Paste in a saucepan with the oil until fragrant. Add the Blue Dragon Coconut Milk and bring up to a simmer.2. When simmering, add the butternut squash. Cook on a brisk simmer for 10 minutes or until the squash starts to soften.
3. Next add the green beans and cook for a further 6 minutes or until the beans are al dente.
4. Serve with steamed Jasmine rice and garnish with coriander. Add the sliced red chilli if you want more heat.