Jono & Jules do food & wine

If you use a vegan curry paste you can easily make this a vegan dish. Lots of bright colours and great flavours in this one, and it’s quick to make.

Wine Suggestion: We think a minerally, just off-dry Riesling like Pikes Hills & Valleys from the Clare Valley is the ticket here with the limey fruit characters lifting the flavours of the dish and then the hint of residual sugar to balance the chillies.

Thai Green Veggie Curry – serves 4

• 2 tbsp sunflower oil
• 1 medium butternut squash (800g), cut into small cubes
• 3 tbsp light soy sauce
• a handful of sugar snap peas
• a handful of asparagus, snap off the woody ends and discard
• a handful of green beans
• a handful of frozen edamame beans
• 1 lime, cut into wedge, to serve
• a handful of coriander leaves, to serve
• 1 red chilli, finely sliced, to serve
• 1 scallion, finely sliced, to serve
• jasmine rice, to serve

FOR THE CURRY BASE

• 1 lemongrass stalk, bash with a rolling pin to bruise it
• 2 tbsp Thai green curry paste
• 2 x 400ml coconut milk

Toss the cubes of butternut squash with the light soy sauce in a bowl. Heat 1 tbsp of the sunflower oil in a wok, then add the squash and cook over a medium heat for about 10 minutes or until softened and browned, stirring often.

To make the curry base, heat 1 tbsp of sunflower oil in a large frying pan, then add the lemongrass stalk and curry paste and cook over a high heat for a minute.

Stir in the coconut milk, then reduce the heat a bit and simmer for 8 minues.

Discard the lemongrass, then add the sugar snap peas, asparagus, green beans and edamame beans to the sauce and cook for 4-5 minutes or until just tender.

Ladle the curry sauce into bowls and top with the squash, a squeeze of lime, some coriander, red chilli and scallion. Serve with jasmine rice.

(Original recipe by Katy Beskow in Olive Magazine, April 2018.)