Vegetarian Thai green curry - Good Food Middle East

Ingredients

• 2 tbsp vegetable oil
• 3 shallots, finely sliced
• 4 tbsp Thai green curry paste
• 1 red chilli, deseeded and finely chopped
• 350g butternut squash, peeled and cut into 1½ cm cubes
• 1 large red pepper, deseeded and cut into thick slices
• 400g can full fat coconut milk
• 5 dried kaffir lime leaves
• 150g mangetout
• 100g baby corn, halved lengthways
• 1 small bunch coriander, roughly chopped
• cooked rice and lime wedges, to serve