Ingredients
Green Curry Paste
4 stalks of Lemongrass, centre only, chopped
4-5 small Green Chillies, de-seeded and roughly chopped
3 cloves of Garlic, peeled
Ginger, thumb sized piece grated
2 Shallots, peeled and roughly chopped
Coriander, good fistful
5-6 Lime leaves
Juice of 1 Lime
1 ½ tbsp Fish Sauce
½ tsp Black Peppercorns
The Rest
1 Butternut Squash (peeled, de-seeded and chopped into chunks)
2 Aubergine (quartered and chopped into chunks)
1 Courgette (halved lengthways and chopped into chunks)
2-3 tbsp Rapeseed Oil
400ml Light Coconut Milk
400ml Vegetable Stock
Preparation
