Thai Red Curry with Squash, Purple Sprouting Broccoli and St Ewe Boost the Roost Eggs
- Prep time:10 minutes
- Cooking time:20-30 minutes
- 150 g Jasmine Rice
- 2 tsp Coconut Oil
- 1 small onion finely sliced
- 2 cloves garlic roughly chopped
- 150 g butternut squash cut into 15mm cubes
- 2 tsp grated fresh ginger
- 1 stalk lemongrass bruised
- ½ to 1 whole red chilli sliced depending on how hot you like it
- 2 lime leaves
- 150 ml vegetable stock or water
- 1 tsp tomato puree
- 1 tbsp soya sauce
- 100 g purple sprouting broccoli
- 2 spring onions cut bottom half into chunks and the green top halves into fine strips
- Half a can of coconut milk
- 2 hard boiled St Ewe Boost the Roost Eggs
- 1 tbsp fresh coriander leaves
- Half a lime cut into wedges
- Wash the rice and place into a small saucepan. Cover with cold water so the water comes 15mm about the rice. Place over high heat and bring to the boil
- Reduce the heat and loosely place a lid over the pot. Cook for 10 minutes
- After the 10 minutes, turn off the heat, remove the saucepan and set aside for 10 minutes with the lid covering tightly.
- While the rice is cooking, put the coconut oil into a medium sized saucepan, Add the onion, garlic and cook until beginning to soften. Add the squash and cook for 2 minutes.
- Add the ginger, chilli, lime leaves and lemongrass.
- Stir in the stock, soya sauce and tomato puree. Bring to the simmer and cook until the squash is nearly cooked through.
- Add the coconut milk and purple sprouting broccoli. Cook for a further 5 minutes until the broccoli and just cooked.
- Cut the hardboiled eggs into wedges and carefully fold through with the coriander and chunks of spring onion. Check the seasoning, adding salt and pepper to taste, if required
- Divide the rice between two bowls then spoon on the squash and egg curry. Garnish with the fine strips of spring onion and lime wedges.
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