250g jasmine rice
Vegetable or groundnut oil
1 butternut squash, peeled and cut into chunks
100g button mushrooms
1 tin coconut milk
350ml vegetable stock
250g asparagus (bottoms removed), cut into 2cm pieces
150g mangetout
Lime wedges, to serve

For the green curry paste:

3 lemon grass stalks (hard outer layer removed)
2.5cm cube of fresh ginger, peeled

3 green chillies
4 garlic cloves
2 shallots
50g coriander, plus extra to serve
2 pieces of lime rind
1tbsp Thai fish sauce
1tsp ground coriander
A small drizzle of vegetable or groundnut oil


Cook the rice according to the instructions on the packet. Meanwhile, blitz all the paste ingredients in a food mixer until you get a pesto-like consistency. Heat the oil in a frying pan on a medium heat and cook the squash for five to six minutes or until it starts to soften a little. Add the mushrooms and cook for a further two minutes.

Add in four tablespoons of the green curry paste and mix it well, then add the coconut milk and stock.

Bring the sauce to the boil, then turn down the heat and leave it to simmer for 10 minutes.

Add in the asparagus pieces and the mangetout and cook for a further five minutes, until all the vegetables are nice and soft.

If your rice seems to be ready before the curry, simply drain it in a colander and cover it with a dry kitchen cloth while the curry finishes off for a few minutes.

Right at the end, mix in some fresh coriander leaves and serve the curry on the jasmine rice with the lime wedges.