Winter vegetable red Thai curry

A warming winter dinner idea – red Thai curry with butternut squash, parsnip and carrots.

2tbsp oil
250g butternut squash flesh, diced
1 onion, cut into thin strips
3 cloves garlic, minced
200g parsnip, diced
2 small carrots, diced
2tbsp red Thai curry paste
400ml coconut milk
To serve: lots of fresh coriander and a lime

View the full recipe at Amuse Your Bouche →