RECIPES BY Rhiannon Lambert
Thai Green Coconut Curry
- 40 minutes
- 4
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