Vegetarian recipe ideas
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Blend together the ginger, lemongrass and garlic with a splash of water, using a small food processor or pestle and mortar, until a smooth paste forms.
Heat the oil in a large pan or shallow casserole over a mediumhigh heat and cook the shallots for 5 minutes until golden. Add the chicken and cook for a couple minutes on each side until browned. Add the garlic mixture and stir to combine.
Sprinkle over the curry powder, stirring well to coat the chicken. Pour in the coconut milk and 100ml of water, along with the stock cube, bring to a gentle boil, then add the potatoes and squash. Stir to combine.
Turn down the heat to low, cover and continue to simmer for 15-20 minutes or until the potatoes are soft. Add the mangetout or peas. Season the curry with the fish sauce, sugar and a good pinch of black pepper, and cook for a further 8-10 minutes.
Scatter over the thai basil, spring onions and red chillies, if using. Squeeze over some lime juice, then serve with a fresh, crusty baguette on the side, if you like.