Thai butternut squash curry
Wonderfully aromatic recipe that zings with flavour
1 tin (400ml) of coconut milk
2 medium red onions, sliced
2-3 cloves of garlic, chopped
½ tsp of cumin
Thumb-sized piece of ginger
1-2 small green or red chillies, deseeded and chopped
4-6 lime leaves, chopped
1 small butternut squash
10-16 sugarsnap peas
4 shallots, sliced
Large handful of coriander, chopped
2 limes for squeezing
Salt and pepper to taste
Thai jasmine rice
Preparation time 5mins
Cooking time 25mins
Equipment Large, preferably heavy-based saucepan
- Peel and slice the onions into approx 1cm chunks. Peel, deseed and chop the butternut squash into 3cm chunks. Cut the cauliflower into 30mm florets. Fine chop the chilli, ginger, garlic and lime leaves (or lime zest and lime juice).
- In your large pan, add the coconut milk. Bring to a simmer and add the onions, chilli, ginger, garlic and cumin. Cook for 3mins to infuse the flavours. Stir in the butternut squash and cauliflower florets. These will take around 10mins to cook, so while they are cooking…
- …prepare the crispy shallots. In the frying pan with minimal oil, add the sliced shallots and fry until golden and crispy, giving an occasional stir. Keep on one side until the curry is cooked. Rinse and boil some Thai jasmine rice.
- Test that the vegetables are cooked enough in the curry by piercing with a sharp knife. Add the chopped lime leaf, sugarsnap peas and chopped coriander and stir in. Check and adjust the seasoning to your taste. Serve piping hot into bowls with the crispy shallots on top, accompanied by the rice and wedges of lime for squeezing.