By Rajlakshmi
March 25, 2026
To be honest, what’s more comforting than a rich, creamy, and indulgent dish called green Thai curry? If you’re looking for a recipe, get your hands on this bomb version of it.
2 tbsp vegetable oil 3 onions, finely sliced 4 tbsp Thai green curry paste 1 red chilli, deseeded and finely chopped 350g butternut squash, peeled and cubed 1 large red pepper, deseeded and sliced 400g can of full-fat coconut milk 5 lime leaves 150g mangetout 100g baby corn, halved lengthways 1 small bunch of coriander, roughly chopped Cooked rice and lime wedges, to serve
Heat the oil in a large flameproof pan with a tight-fitting lid. Add the onions with a generous pinch of salt.
Fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the pan and fry for 2 mins.
Tip in the squash and pepper, then stir through the coconut milk along with 200 ml of water.
Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender. Stir the mangetout and baby corn through the curry.
Then re-cover, cooking over a medium-low heat for until the veggies are cooked.
Season and stir through half the coriander. Remove the lime leaves and discard.
Spoon the curry into deep bowls, scatter with the remaining coriander. Serve with rice and lime wedges.