Search our range and recipes


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.