The BBC Good Food logo
Pot of Thai red curry with white bowl

Thai red curry with quick pickled cucumber

By
Rating: 4 out of 5.4 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal251
low infat9g
saturates1g
carbs30g
sugars17g
fibre9g
protein9g
salt1.5g
Advertisement

Ingredients

For the pickled cucumber

Method

  • STEP 1

    To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt. Leave to pickle while you make the curry.

  • STEP 2

    Heat the oil in a deep frying pan over a medium heat. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until fragrant. Tip in the coconut milk and stock and bring to a simmer.

  • STEP 3

    Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.

  • STEP 4

    Stir in the green beans, spinach and edamame and cook for 4 mins more until tender. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using. Serve in bowls over the rice with the pickled cucumber alongside.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content