RECIPES BY Rhiannon Lambert

Thai Green Coconut Curry

  • 40 minutes
  • 4
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Essential Ingredients

1 tbsp olive oil
1 small onion, finely chopped
1 tbsp freshly grated ginger
2 cloves garlic, minced
2 heaped tbsp Thai green curry paste
1 400ml can coconut milk
1 butternut squash, peeled & cubed
1 red pepper, sliced
1 tsp brown sugar
100g edamame beans
15g fresh coriander, roughly chopped
Salt & black pepper
To serve: cooked rice, sesame seeds, extra chopped coriander


  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.