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Ingredients

• 3 tbsp peanut oil
• 6 shallots, thinly sliced
• 4 cm piece ginger, finely chopped
• 4 thai lime leaves, shredded
• 2 tbsp Thai red curry paste
• 800 ml coconut milk, low fat
• 1 small butternut squash, cut into 2cm dice
• 100 g lotus root, peeled and thinly sliced
• 1 packets tofu, cut into 2cm dice
• 50 g bean sprouts
• 2 tbsp fish sauce
• 0.5 fresh lime juice

• 0.5 bunches coriander leaves
• 2 thai lime leaves, finely shredded
• 4 radishes, thinly sliced
• 0.5 red chillies, deseeded and finely shredded

Description

Spice Up Suppertime And Set Taste Buds Tingling With This Silky And Spicy Tofu And Butternut Squash Curry From Maria Elia

UK TV