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" Serves: 6Prep Time: 20 minsCook Time: 40 mins Ingredients  2 red chillies, deseeded and finely chopped (plus 1 red chilli, deseeded and sliced, to garnish) 4 shallots, peeled and roughly chopped 2 stalks of lemon grass, trimmed, outer leaves removed and roughly chopped 2.5in/5cm piece of fresh ginger (or use galangal, if you can get it) 2-3tbsp red Thai curry paste 1tbsp yellow bean sauce (optional) 2tsp shrimp paste (optional) 2tbsp sunflower oil \u00BD butternut squash, peeled and sliced into chunky pieces 200g pack of green beans (or use long beans, trimmed and chopped) 200g pack of baby corn, sliced in half lengthways 1 small head of broccoli, cut into florets 400ml can of coconut milk 300ml/\u00BDpt hot vegetable stock 2tsp palm sugar (or use brown sugar, if you like) 1tbsp dark soy sauce Juice of 1 lime  Method 1. Add chillies, shallots, lemon grass and ginger to a food processor and whizz until a paste, or use a pestle and mortar. Add red Thai paste, yellow bean paste (if using) and shrimp paste (if using), and whizz or grind to combine. 2. Add oil to a large wok, along with butternut squash, beans, corn and broccoli, and stir-fry for a couple of mins. Add paste and turn to coat, then pour in coconut milk, stock, sugar, soy sauce and lime juice, and bring to the boil. 3. Reduce to a simmer and leave for about 20 mins, or until squash is tender. Taste and adjust, as needed. Garnish with chillies and serve with rice. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.prima.co.uk/all-recipes/healthy-recipes/a15023/thai-vegetable-curry/>