Thai green curry

Thai green curry

Thrive on Five
Dan Jones

Our five-a-day recipe adds roast butternut squash and red pepper to this dish for a variety of colours, textures and tastes. We use a very good ready-made Thai paste, so this dish is very easy to cook. It’s perfect with chicken, too.


Quantity Ingredient
1/4 butternut squash, cut into 1cm cubes
a little sunflower oil
1 medium onion, finely chopped
1 tablespoon good-quality thai green curry paste
120g chestnut mushrooms, cut into bite-sized pieces
handful baby sweetcorn, halved
2 kaffir lime leaves
200ml coconut milk
200ml vegetable stock
80g canned bamboo shoots
80g green beans, halved
1/2 red pepper, cut into bite-sized pieces
large handful spinach
handful thai holy basil, chopped
1/2 teaspoon tamarind paste, to taste
1 tablespoon fish sauce, to taste
1/2 teaspoon palm sugar, to taste
1/2 lime, juice, or to taste
see method for ingredients


  1. Preheat the oven to 200°C. Roast the squash in a little oil for 20 minutes, or until just cooked (this will help to improve the flavour).
  2. Fry the onion and curry paste in a little more oil for about five minutes, stirring constantly over a medium heat and adding 3 tbsp of water to ensure it doesn’t burn. When the onion is soft, add the mushrooms and baby sweetcorn and fry for about two more minutes.
  3. Add the kaffir lime leaves, coconut milk and stock and simmer for about 20 minutes. Add the bamboo shoots, green beans and red pepper and cook until the vegetables are just cooked but retain their crunch and colour. Remove the lime leaves and add the roasted squash.
  4. Blitz the spinach with a little water in a small blender and add to the curry (this adds a nice vibrant green colour). Take off the heat and add the Thai holy basil. Taste and adjust the seasonings with palm sugar, lime juice, tamarind paste and fish sauce to balance the flavours to your taste. Serve sprinkled with more basil leaves, if you want.
five a day
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