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Thai butternut squash curry

This spicy, zesty Thai butternut squash curry can really warm you up on cold days! It's healthy but also really filling too, so ideal for those who need to look after their waistline. Serve it with brown or jasmine rice.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Thai
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 dried red chillies
  • 6 spring onions
  • 2 tsp chopped garlic
  • 2 stalks of lemongrass
  • 1 Tbsp peanut groundnut oil
  • 2 tsp ground coriander
  • ½ tsp turmeric powder
  • 1 tsp paprika
  • 300 ml coconut milk unsweetened
  • 150 ml vegetable stock
  • 750 g approx butternut squash
  • 1 red pepper
  • 2 cardamom seeds crushed
  • 1 cinnamon stick
  • 1 Tbsp soy sauce
  • 1 tsp brown sugar
  • 1 tsp lime juice freshly squeezed
  • 1 handful of coriander leaves

Method
 

  1. Peel the squash, remove the seeds, then cut the flesh into bite-sized cubes. Slice the pepper into thin strips. Put aside the prepared vegetables.
  2. Deseed & finely chop the chillis, then soak in warm water for 10 minutes.
  3. Chop the spring onions. Remove the hard skin of the lemon grass, then finely slice the white part.
  4. Blend the spring onions, lemon grass, garlic and chillie in a small food processor until you get a rough paste.
  5. Heat the oil in a large pan, add the paste and stir for a minute. Add the powdered spices (ground coriander, turmeric, paprika) and stir for another minute. Pour in the coconut milk, stir for 5 minutes, then add the vegetable stock. Bring to the boil.
  6. Add the squash and pepper pieces, cardamom seeds and cinnamon stick. Simmer for 20-25 minutes, under cover on a low heat, until tender.
  7. Add the soy sauce, sugar and lemon juice and cook for 2 more minutes.
  8. Just before serving, sprinkle with chopped coriander leaves.