Thai-Style Butternut Squash Curry Recipe

I absolutely LOVED this curry, inspired by Gousto. It is fairly spicy (burnt my mouth off haha), so if you aren’t keen on hot curries then this may not be for you (or lessen the chilli and add more coconut yogurt??!) Packed full of veggie goodness, this is a great recipe for this time of year, and any leftover veg I made a soup with šŸ™‚

Serves: 2

Prep & Cooking time: 35 mins

Ingredients:

  • 5g Coriander
  • 1 Lime
  • 15g Fresh Root Ginger
  • 120g Butternut Squash (cut into small cubes)
  • 80g Coconut Yogurt
  • 1 Dried Kaffir Lime Leaf
  • 1 Red Onion
  • 1 Vegetable Stock Cube
  • 130g Basmati Rice
  • Handful Of Roasted Peanuts
  • 1 Red Chilli
  • 40g Red Curry Paste

Method:

  1. Boil a kettle. Peel and chop theĀ red onion into wedges. Peel (scrape the skin off with a teaspoon) theĀ gingerĀ and finely chop (or grate). Cut theĀ redĀ chilliĀ in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop ļ¬nely, keeping some aside for garnish.
  2. Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle ofĀ vegetable oilĀ over a medium heat. Once hot, add theĀ red onion wedgesĀ with a pinch ofĀ saltĀ and cook forĀ 3-4 minĀ or until starting to soften. Once starting to soften, add theĀ butternut squash cubesĀ and cook for a further 2-3 min.
  3. Meanwhile, dissolve theĀ vegetable stock cube in 300mlĀ boiled water.
  4. Add theĀ chopped ginger,Ā chopped chilli(Can’t handle the heat? Go easy! ) andĀ red curry pasteĀ to the pan and cook for 1 min or until fragrant. Once fragrant, add theĀ vegetable stock,Ā driedĀ kaffir lime leafĀ and 1 tspĀ sugar. Cook, covered, for 10-15 min or until the sauce has reduced and the vegetables are tender.
  5. Meanwhile, add theĀ basmati riceĀ and 300mlĀ cold waterĀ to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
  6. Meanwhile, chop theĀ coriander finely, including theĀ stalksĀ (keeping the leaves and stalks separate!) Roll the lime with your hand on a hard surface (to release more juice!) and cut in half. Chop theĀ roastedĀ peanutsĀ roughly (or bash them in the bag).
  7. Once theĀ vegetablesĀ are tender, add theĀ corianderĀ stalksĀ to the pan and keep theĀ leavesĀ for later. Add theĀ coconut yogurtĀ and theĀ juiceĀ of 1/2 limeĀ to the pan. Cut theremainingĀ limeinto wedges.
  8. Serve theĀ Thai-style butternut squash curryĀ with the riceĀ to the side.Ā Garnish with theĀ chopped peanuts,Ā coriander leaves,Ā remaining chopped chilliĀ and aĀ lime wedge.
  9. Enjoy!

I hope you enjoy this recipe! Please let me know if you try this and share your comments and photos with me across my social media;Ā Ā Facebook,Ā TwitterĀ orĀ Instagram

Happy munching.

Jen

@JensFoodBlog

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