Chicken and Butternut Squash Khmer Curry Soup
with Coriander and Lime
Rich in flavour and deeply comforting, this veggie version of the Cambodian classic khmer curry uses squash and chickpeas instead of the usual chicken! We're using red Thai style paste to start the base of the curry as it shares many of the same ingredients as Cambodian khmer, then adding turmeric for the golden glow associated with khmer.
The quantities provided above are averages only.
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
1 carton(s)
Chickpeas
150 grams
Green Beans
1 unit(s)
Lime
2 unit(s)
Garlic Clove
15 grams
Ginger Puree
75 grams
Red Thai Style Paste
1 sachet(s)
Ground Turmeric
200 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 bunch(es)
Coriander
260 grams
Diced British Chicken Breast
Not included in your delivery
1.5 tsp
Sugar
200 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the butternut chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 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, 18-20 mins. Turn halfway through.
Meanwhile, drain and rinse the chickpeas in a sieve.
Trim the green beans, then cut into thirds.
Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken and green beans and stir-fry until tender, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
Add the garlic, ginger puree, red Thai style paste, ground turmeric and half the lime zest. Cook until fragrant, 1 min.
Once fragrant, stir in the chickpeas, coconut milk, soy sauce, sugar and water for the curry (see pantry for both amounts).
Bring to the boil and simmer until thickened slightly, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Meanwhile, roughly chop the coriander (stalks and all).
When ready, stir the roasted butternut and half the coriander through the soup. Simmer for 1 min.
Add a squeeze of lime juice, then remove from the heat.
Taste and season with more salt, sugar and lime juice if needed. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!
Share the khmer curry soup between your bowls.
Sprinkle over the remaining coriander.
Serve the remaining lime wedges alongside for squeezing over.
Enjoy!
