THAI RED CURRY WITH QUICK PICKLED CUCUMBER

Thai red curry with quick pickled cucumber image

Pack in three of your 5-a-day with this vegan Thai red curry. It's a fragrant and hearty dish boasting butternut squash, a hint of chilli and creamy coconut

Provided by Good Food team

Categories Dinner

Time 55m

Number Of Ingredients 17

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Ingredients

2 tsp vegetable oil
1 shallot, finely chopped
4 tbsp vegan Thai red curry paste
400ml Alpro coconut drink, unsweetened
400ml vegan vegetable stock
300g butternut squash, cut into 2cm cubes
150g baby potatoes, halved
150g green beans, trimmed
60g baby spinach leaves
100g shelled edamame beans
1 tbsp low sodium soy sauce or tamari
2 limes, juiced
coriander or Thai basil leaves, to serve (optional)
cooked brown rice, to serve
1 large cucumber
4 tbsp rice vinegar
pinch of chilli flakes

Steps:

To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt. Leave to pickle while you make the curry.
Heat the oil in a deep frying pan over a medium heat. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until fragrant. Tip in the coconut milk and stock and bring to a simmer.
Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.
Stir in the green beans, spinach and edamame and cook for 4 mins more until tender. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using. Serve in bowls over the rice with the pickled cucumber alongside.

Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium