Red Thai Vegetable Curry W. Brown Rice & Side & A Chicken Breast
This is takeaway-style Thai curry done right. You'll simmer butternut squash and sweet pea in a rich coconut, chilli and Thai red curry paste sauce before serving with fragrant lemongrass brown rice and crispy spring rolls. Serve with a chicken breast.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredientCooking for 4? Double each ingredient
















You'll also need
Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Add your long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Added chicken? Cook at 220°C / 200°C (fan) / Gas 7 for 18–20 mins

Peel and finely slice your brown onion[s]
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Peel and finely chop (or grate) your garlic
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into thin strips

Add your butternut squash cubes to a heatproof bowl
Cover the bowl with cling film and pierce a few holes in the top
Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of your vegetable oil over a medium heat
Add your sliced onion to the pan and cook for 2-3 min, or until starting to soften
Once the onion has softened, add your chopped pepper to the pan and cook for 2-3 min further or until starting to soften

Boil a kettle
Chop your creamed coconut roughly (if required!)
Dissolve the chopped creamed coconut and your vegetable stock mix in 250ml [325ml] [425ml] boiled water
Add your soy sauce and a pinch of sugar – this is your coconut stock
Cut your lime[s] in half

Add your red Thai curry paste to the pan with the chopped ginger, chopped garlic and your ground paprika and cook for 1 min or until fragrant

Add the coconut stock and your sweet pea pods to the pan and cook, covered, for 5 min or until starting to thicken
Add the cooked butternut squash to the pan and cook, uncovered, for a final 3-4 min, or until the sauce has thickened and the sweet pea pods has slightly softened
Remove from the heat, add the juice of half the lime[s] – this is your fragrant red Thai vegetable curry

Cut the remaining lime into 1 wedge per person
Serve the fragrant red Thai vegetable curry with the cooked rice to the side
Garnish with your crispy onions and a lime wedge
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
100g
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, gluten, milk, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.





