Green Thai Style Butternut Squash Curry
with Black Sesame Seeds and Zesty Jasmine Rice
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
100 grams
Jasmine Rice
1 unit(s)
Butternut Squash
1 sachet(s)
Thai Style Spice Blend
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
½ unit(s)
Lime
45 grams
Thai Green Style Paste
10 grams
Vegetable Stock Paste
200 milliliter(s)
Coconut Milk
120 grams
Peas
Not included in your delivery
200 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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 0.25 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 (add less if you'd prefer things milder).
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 veg 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.
Stir through the peas and cook until piping hot, 1-2 mins.
Meanwhile, once the rice is cooked, fluff up the rice using a fork. Stir through the lime zest.
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 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!
