Green Thai Style Butternut Squash Curry
with Black Sesame Seeds and Zesty Pea Jasmine Rice
- Sesame
- Celery
- May contain traces of allergens
- Nuts
- Peanut
Our Green Thai Style Butternut Squash Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
100
Jasmine Rice
1
Butternut Squash
1
Thai Style Spice Mix
(Contains: Sesame)
5
Black Sesame Seeds
(Contains: Sesame May be present: Nuts, Peanut)
1
Echalion Shallot
1
Garlic Clove
½
Lime
45
Thai Green Curry Paste
10
Vegetable Stock Paste
(Contains: Celery)
200
Coconut Milk
120
Peas
Not included in your delivery
200
Water for the Rice
50
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Thai style spice blend.
Toss to coat, then spread out in a single layer and sprinkle over the black sesame seeds. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Zest and cut the lime into wedges (see ingredients for amount).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins.
Add the garlic and Thai green curry paste. Fry, stirring, for 30 secs.
Stir in the vegetable stock paste, coconut milk and water for the sauce (see pantry for amount). Bring to a boil, then turn the heat down to medium and simmer, stirring occasionally, until thickened, 4-5 mins.
Once the rice is cooked, fluff up the rice using a fork. Stir through the lime zest and peas.
Once the curry sauce has thickened, taste and season with salt, pepper and sugar (if you have any) if needed. Remove from the heat and add a squeeze of lime juice.
Add half of the roasted black sesame butternut to the curry and stir until coated, adding a splash of water if it's a little too thick.
Share the zesty pea rice between your bowls.
Spoon the Thai green style curry over the rice and top with the remaining roasted black sesame butternut.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, aromatic curry with layers of Thai-inspired flavour; the butternut squash and coconut milk combination works surprisingly well together.
- Ease of prep: Straightforward to cook overall, though preparing the butternut squash — peeling, deseeding, and chopping — takes more time and effort than the recipe suggests.
- Suggestions: Use half the Thai spice mix if you prefer a milder heat, and consider reducing or omitting the added water in the sauce for a richer, thicker result. Roasting the squash seeds separately adds a satisfying crunch, and adding chickpeas, courgette, or prawns can boost protein and bulk out the dish.
- Next-day meals: Reheats well the following day, making it a great option for a quick lunch.
- Portions: The rice portion feels small for two people; adding an extra 50–100g rounds the meal out more comfortably.
