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Thai butternut squash curry
Serves 4 Starters and mains
Ingredients
- 1 x 750g butternut squash
- 1tbsp sunflower oil
- 3 large garlic cloves, grated
- 3cm piece ginger, peeled and grated
- 10g fresh turmeric, peeled and finely grated
- 3 kaffir lime leaves, 1 left whole, the rest shredded thinly
- 75g Thai red curry paste
- 1tbsp coconut nectar sugar
- 400ml coconut cream
- 10g galangal, halved lengthways
- 1 lemongrass stalk, cut in half and bruised with a heavy knife
- 400ml vegetable or chicken stock
- 1tbsp fish sauce
- juice 1 lime
- coriander leaves, to serve
Method
Cut the butternut squash in half crossways, then each half lengthways, deseed, peel and cut into approx. 2cm cubes.
Heat a wok and add the oil, garlic, ginger, turmeric and the whole lime leaf. Cook for a few seconds until they fizz. Quickly add the red curry paste and stir in around 200ml of the coconut cream, then stir until it splits a little. Add the galangal and lemongrass stalk. Add the rest of the coconut cream and transfer the mixture to a saucepan. Add the stock along with the butternut and fish sauce.
Simmer until the butternut is just soft. Add the lime juice to taste and remove the galangal and the lemongrass before eating. Serve in bowls, scattered with coriander leaves and shredded lime leaves.
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