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Vegetarian Thai Green Curry
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
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