top of page

Thai Butternut Squash Curry Recipe

Thai Butternut Squash Curry

Ingredients: - 3 Tbsp red curry paste - 2 Tbsp coconut cream - 13 fl oz skimmed milk (sub: alternative milks - original, unsweetened) - 3 spring onions, cut into short lengths (sub: 1 leek) - 1 lb butternut squash, peeled and cubed (sub: 1/2 squash, 1/2 chicken) - 12 button mushrooms, halved - 1/2 lb cherry tomatoes - fish sauce, to season (sub: soy sauce, and sugar) - thinly sliced fresh Thai basil leaves - bunch coriander, chopped (optional) - cooked noodles or rice, to serve - 1 lime, cut into wedges, to serve Directions: - In a deep frying pan, heat the curry paste and coconut cream together over a low heat, stirring. Pour in the milk, stir well, and bring to a simmer. - Add the spring onions and butternut squash and cook for about 10 minutes, until the squash is just tender. Add the rest of the vegetables and simmer for another 5 minutes. - Stir in Thai basil. Cook and stir until basil is wilted, about 20 seconds. - Season with fish sauce to taste, sprinkle over the coriander and serve on noodles or rice, with the lime wedges on the side.

79 views0 comments

Recent Posts

See All

Comments


bottom of page