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Thai yellow curry with squash

  • 3servings
  • 20minutes
  • 122calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, H
MineralsFluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1tbsp vegetable oil

  2. 1 butternut squash, diced into 2cm cubes

  3. 1 jar Thai yellow curry sauce

  4. 150g green peas (fresh or frozen)

  5. 1 red pepper, diced into 2cm pieces

  6. Fresh coriander leaves, to garnish

  7. Easy-cook or boil-in-the-bag rice

Instructions Jump to Ingredients ↑

  1. Place the rice on the boil, according to packet instructions.

  2. Heat the oil in a pan and fry the butternut squash on medium heat for 3 mins.

  3. Stir in the Thai yellow curry sauce to the pan and bring it to the boil. Reduce the heat to low and let simmer for 5 mins or until the squash is just firmed.

  4. Add in the red pepper pieces and green peas, and simmer for further 2 mins.

  5. Remove from heat, garnish with fresh coriander leaves and serve immediately.

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