Thai red curry with quick pickled cucumber - Good Food Middle East
Pack in three of your 5-a-day with this vegan Thai red curry. It's a fragrant and hearty dish boasting butternut squash, a hint of chilli and creamy coconut
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
Ingredients
- 2 tsp vegetable oil
- 1 shallot, finely chopped
- 4 tbsp vegan Thai red curry paste
- 400ml Alpro coconut drink, unsweetened
- 400ml vegan vegetable stock
- 300g butternut squash, cut into 2cm cubes
- 150g baby potatoes, halved
- 150g green beans, trimmed
- 60g baby spinach leaves
- 100g shelled edamame beans
- 1 tbsp low sodium soy sauce or tamari
- 2 limes, juiced
- coriander or Thai basil leaves, to serve (optional)
- cooked brown rice, to serve
- 1 large cucumber
- 4 tbsp rice vinegar
- pinch of chilli flakes
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