Red Thai Vegetable Curry

Exchange Value: 1 Servings: 4


  • 3–4 tbsp Thai red curry paste*
  • 400ml coconut milk*
  • 400g (16oz) butternut squash, peeled and cubed
  • 250g (10oz) cherry tomatoes
  • 1 tbsp fish sauce**, to season
  • 1 lime, juiced
  • 2 handfuls fresh basil or coriander, finely chopped


1. Heat the curry paste gently in a wok or frying pan until it starts to fry in its own oil, 

add a little extra oil if it starts to stick.

2. Add the coconut milk and bring to a simmer. Add the butternut squash and simmer 

for 10 minutes or until it is almost tender.

3. Add the cherry tomatoes and cook for 2 minutes.

4. Add 1 tbsp of fish sauce (this is the equivalent of salt, add a few drops and then taste), 

then add the lime juice and the herbs.

5. Serve with Loprofin Tagliatelle or Loprofin Rice.


* Please check the protein levels on food labels.
** 1 tbsp fish sauce = 1 exchange for those on a low protein diet 

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