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Red Thai Curry

Red Thai Curry
Red Thai Curry

Here’s how you make this exceptionally tasty Red Thai Curry. This recipe will easily serve four hungry people...

Ingredients
Method

Ingredients

  • 2 tbsp coconut oil
  • 1 white onion (finely sliced)
  • 4 cloves garlic (finely sliced)
  • 2 inches ginger (grated)
  • 2 red chillies (finely sliced)
  • 2 red peppers (finely sliced)
  • 1 zucchini (courgette) (finely sliced)
  • 2 cups coconut cream (from cans of full fat coconut milk)
  • 1/2 cup red thai paste (always read the label)
  • 1 cup baby sweetcorn (sliced)
  • 1 cup tenderstem broccoli
  • 1 cup mangetout
  • 1/2 tbsp coconut sugar
  • 1/2 tbsp salt
  • 1/2 pint coconut water (left over from the coconut milk cans)
  • 1 cup roasted butternut squash
  • 2 limes (juice)
  • 1 cup cilantro (coriander) leaves

Serve with

  • Fluffy rice (We like basmati but if you prefer something else, that’s your call!)

To garnish

  • toasted nuts
  • cilantro (coriander) leaves

Method

  1. 1.

    Cut squash into 1 inch cubes & roast for 30 minutes at 200℃ (392℉).

  2. 2.

    Put the coconut oil in the pan & melt.

  3. 3.

    Add onion & soften (slightly).

  4. 4.

    Add garlic & ginger & cook for a minute.

  5. 5.

    Add chilli & pepper & cook for 2 minutes.

  6. 6.

    Add zucchini & cook for 2 minutes.

  7. 7.

    Stir in coconut cream so all the veg is covered.

  8. 8.

    Add red thai paste & mix in.

  9. 9.

    Add the sweetcorn, broccoli & mange tout & cook for 2 minutes.

  10. 10.

    Taste the the sauce & add sugar & salt if you think it needs it.

  11. 11.

    Add coconut water & stir in.

  12. 12.

    Add the roasted squash .

  13. 13.

    Squeeze in the lime.

  14. 14.

    Add the cilantro (coriander) & stir in.

  15. 15.

    Serve immediately over fluffy rice & garnish with toasted nuts & cilantro.

  16. 16.

    BOSH!