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Thai Green Bean and Squash Curry

Butternut squash and green beans provide a hearty yet healthy, veggie Thai Green Curry.

Prep: 5 mins
Cook: 20 mins
Serves: 4
    • 1 tbsp. vegetable oil
    • 2 x 50g Blue Dragon Thai Green Curry Pots
    • 800ml Blue Dragon Coconut Milk
    • 350g butternut squash, peeled and cubed into pieces the size of dice
    • 200g green beans- cut in half
    • Optional jasmine rice, to accompany
    • Handful coriander leaves
    • Handful red chillies, finely sliced, to garnish
    1. Fry the Blue Dragon Thai Green Curry Paste in a saucepan with the oil until fragrant. Add the Blue Dragon Coconut Milk and bring up to a simmer.
    2. When simmering, add the butternut squash. Cook on a brisk simmer for 10 minutes or until the squash starts to soften.
    3. Next add the green beans and cook for a further 6 minutes or until the beans are al dente.
    4. Serve with steamed jasmine rice and garnish with coriander. Add the sliced red chilli if you want more heat.

This recipe calls for...

Coconut Milk

Coconut Milk

Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.

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