Vegetable Thai red curry

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• Jollimeme

  01 March 2011

  Jollimeme rated and commented on this recipe

  

  Unfortunately when the milk reached simmering point it curdled. I scooped out the rubberised bits and carried on with the recipe. I needed to cook the butternut squash a lot longer than 5 minutes for it to soften enough to add the rest of the veggies. Despite all that it turned out fine and I would give it 10/10 for flavour and would definitely make it again.

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• Beth

  08 March 2011

  Beth rated and commented on this recipe

  

  Very good - I used Carrot instead of squash and it needed at least 7 minutes cooking time. I found the mixture curdled as well.

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• Catvideo

  29 May 2011

  Catvideo commented on this recipe

  This tasted great- mine split when I added the lime juice but will definately try again

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• Catvideo

  29 May 2011

  Catvideo rated this recipe

  

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• SusanB

  15 June 2011

  SusanB commented on this recipe

  Will definitely use this recipe - but instead of lime which splits the creamed coconut I will use Lime Leaves which give a very authenic taste to any Thai curry.

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• Juliet

  12 October 2011

  Juliet commented on this recipe

  I am going to make this but using coconut milk instead of the skimmed milk.

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• Tricky

  16 October 2011

  Tricky commented on this recipe

  Not sure if it will work for this dish, but when I'm cooking Indian curries with dairy products and acidic ingredients like lemon/lime juice I find that adding a little ground almond can prevent them from curdling.

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• Tricky

  16 October 2011

  Tricky commented on this recipe

  Not sure if it will work for this dish, but when I'm cooking Indian curries with dairy products and acidic ingredients like lemon/lime juice I find that adding a little ground almond can prevent them from curdling.

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• isapple

  06 February 2012

  isapple rated and commented on this recipe

  

  Hmm. Not too impressed. I used coconut milk instead of regular and I don't know whether that's the reason but it came out extremely runny. Butternut squash did indeed take a lot longer than 5 minutes to cook. And I followed the above suggestion of adding a little ground almond but the liquid still split when I added the lime. All in all I wouldn't bother with it again.

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• LAW

  03 April 2012

  LAW commented on this recipe

  Adding fish sauce to season would make this recipe no longer suitable suitable for vegetarians!

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http://www.bbcgoodfood.com/recipes/1145637/

http://www.bbcgoodfood.com/recipes/1145637/

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Ingredients

• 1 tbsp red Thai curry paste
• 1 tbsp coconut cream
• 300ml skimmed milk
• ¼ butternut squash , peeled, seeded and cut into cubes
• 6 baby button mushrooms
• ½ small head broccoli , cut into florets
• 6 cherry tomatoes
• 1 lime , halved
• fish sauce (to season)
• steamed rice , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Ingredients

• 1 tbsp red Thai curry paste
• 1 tbsp coconut cream
• 300ml skimmed milk
• ¼ butternut squash , peeled, seeded and cut into cubes
• 6 baby button mushrooms
• ½ small head broccoli , cut into florets
• 6 cherry tomatoes
• 1 lime , halved
• fish sauce (to season)
• steamed rice , to serve

PER SERVING

148 kcalories, protein 10g, carbohydrate 18.2g, fat 4.5 g, saturated fat 2.8g, fibre 3.8g, salt 1.1 g

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