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.