RED THAI CURRY WITH BUTTERNUT SQUASH AND WILD RICE

INGREDIENTS (SERVES 4)

- 200g wild rice, pre-soaked - 1 butternut squash - Rapeseed oil - 2tbsp red curry paste - 4 lime leaves, dried or fresh - 6 mushrooms, thinly sliced - 2 shallots, finely chopped - 1 stick of lemon grass, finely chopped - 1 red chilli, finely chopped - 1 x 400ml tin of coconut milk - Sea salt - Juice of 1 lime - Bunch of coriander, roughly chopped

PER SERVING Kcals: 534 | Protein: 13g | Fats: 22g | Carbs: 80g

METHOD

Cook the wild rice in a 1:3 rice to water ratio for about 45 minutes. Meanwhile, peel the squash and remove the seeds, then cut into cubes. Heat a little rapeseed oil in a pan over a medium heat and fry the curry paste and lime leaves for a couple of minutes. Add the squash, mushrooms, shallots, lemon grass and chilli, and fry for another minute. Add the coconut milk and cook for 20 minutes, or until the squash is tender. Season with salt and lime juice, then scatter over the coriander. Serve the curry alongside the rice in a separate bowl.