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Main Courses, Vegan, Vegetarian

Red Thai curry with butternut squash, coconut milk, lime and wild rice

by Lindsey Harrad   ·  5 years ago  
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Everyone loves a Thai curry and this light and healthy red version is packed with nourishing vegetables, served with nutty wild rice.

INGREDIENTS
  • 200g wild rice, presoaked
  • 1 butternut squash
  • rapeseed oil, for frying
  • 2 tbsp red curry paste
  • 4 lime leaves, dried or fresh
  • 6 mushrooms, thinly sliced
  • 2 shallots, finely chopped
  • 1 stick of lemon grass, finely chopped
  • 1 red chilli, finely chopped
  • 1 x 400ml tin of coconut milk
  • sea salt
  • juice of 1 lime
  • 1 bunch of coriander, roughly chopped
METHOD
  1. Cook the wild rice in a 1:3 rice to water ratio for about 45 minutes.
  2. Meanwhile, peel the squash and remove the seeds, then cut into cubes.
  3. Heat a little rapeseed oil in a pan over a medium heat and fry the curry paste and lime leaves for a couple of minutes. Add the squash, mushrooms, shallots, lemon grass and chilli and fry for another minute. Add the coconut milk and cook for 20 minutes, or until the squash is tender.
  4. Season with salt and lime juice and scatter over the coriander. Serve the curry alongside the rice in a separate bowl.

Recipes adapted from How to be Vegan in 28 Days by Laila Madsö (Headline Home, £18.99). Photography by Jim Hensley and Nina Dreyer Hensley.