Thai Green Coconut Curry

Directions

1. Heat the olive oil in a large saucepan over a medium heat and sweat the onion for 8-10 minutes, or until softened and translucent. Add the ginger, garlic and Thai green curry paste, then stir for 2 minutes, until the spices release their fragrance.
2. Add in the coconut milk, 150ml of water, butternut squash and red pepper. Season to taste and bring to the boil. Reduce the heat to a simmer and gently bubble for 20-25 minutes, or until the squash is easily pierced through with a fork.
3. Sprinkle the sugar into the curry, then taste and adjust the seasoning until perfect. Add the edamame beans, then simmer for a further 2-3 minutes, or until they are al dente.
4. Take the pan off the heat and stir through most of the coriander. Serve with rice, sprinkled with sesame seeds and a little more coriander.