Thai Green Style Butternut Squash Curry
with Peas, Spinach and Zesty Jasmine Rice
Fragrant with a spicy kick, this Thai style spice blend gives any dish a tasty boost. Made with herbs and spices common in Thai cuisine, this spice blend contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds, making its aromatic taste perfect for flavouring meat and fish, as well as a flavour driver in Thai style curries.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
100 grams
Jasmine Rice
2 unit(s)
Garlic Clove
1 unit(s)
Lime
45 grams
Thai Green Style Paste
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
10 grams
Vegetable Stock Paste
(Contains Celery)
200 milliliter(s)
Coconut Milk
120 grams
Peas
40 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
200 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks and pop onto a large baking tray.
Drizzle with oil, season with salt and pepper, toss to coat, then spread out in a single layer. 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, 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, peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the garlic, Thai green style curry paste and Thai style spice blend (add less if you prefer things milder). Stir-fry until fragrant, 1 min.
Once fragrant, stir in the veg stock paste and coconut milk then bring to a boil. Turn the heat down and simmer, stirring occasionally, until thickened, 4-5 mins.
When thickened, stir the peas into the curry and cook until piping hot, 1-2 mins. Remove from the heat.
Season with salt, pepper and a squeeze of lime juice.
Once the butternut squash is ready, pop the curry back on medium heat. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir the butternut into the curry, adding a splash of water if it's a little too thick.
Taste the curry and season with more salt, pepper or lime juice if needed.
Once everything's ready, fluff up the rice using a fork. Stir through the lime zest then share it out between your bowls.
Spoon the Thai green style curry over the zesty rice and top with the crispy onions.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
