Thai Yellow Curry With Butternut Squash & Green Peas by Loyd Grossman
A very quick and easy but very tasty yellow Thai curry.
Prep Time: 10 mins
Cooking Time: 10 mins
Total Time: 20 mins
1 tbsp Vegetable oil
1 Small Butternut squash – 2cm diced
1 Jar Loyd Grossman Thai Yellow Curry sauce
100g Green peas (fresh or frozen)
1 Small Red pepper – 2cm diced
Fresh coriander leaves for garnish
Utensils & Equipment
Drink RecommendationsTastes great with Beer.
Heat the oil in a pan and fry the butternut squash on medium heat for 3 minutes.
Stir in the Loyd Grossman Thai Yellow Curry Sauce to the pan, bring it to the boil. Reduce the heat to low and let simmer for 5 minutes or until the squash is just firmed.
Add in the red pepper pieces and green peas, and simmer for further 2 minutes.
Remove from heat, garnish with fresh coriander leaves and serve immediately.
Hints and Tips: Other root vegetables can be used – Pumpkin, roasted parsnip and carrot
122 calories / 8.1g fat per serving