Thai Squash Curry

Name: Thai Squash Curry
Yield: Serves 4
Ingredients: a small bunch of coriander, roughly chopped (if not making the curry paste); 2 shallots, peeled and roughly chopped; salt; 2–3 tbsp nam pla (Thai fish sauce), or to taste; a small bunch of Thai basil, leaves only; juice of 1 lime; 300 ml vegetable or chicken stock; 2 tbsp sunflower or veg oil; 1 x 400 g can coconut milk; 1 large butternut squash, peeled and cut into 2.5cm chunks; 5 lime leaves; large bunch of coriander, roughly chopped; 3 garlic cloves, roughly chopped; 5 cm piece of fresh ginger, peeled and chopped; 2 fresh Thai green chillies, stalks discarded, roughly chopped; 2 lemongrass sticks, outer leaves discarded, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Making curry paste is quick and easy, and really gives your dish an extra edge, but if you prefer, buy a good-quality tub instead. Thai basil has a pronounced anise taste, but you can use sweet basil instead. Serve with steamed or boiled rice or noodles.

Ingredients

1 large butternut squash, peeled and cut into 2.5cm chunks
2 tbsp sunflower or veg oil
300

Main course
Gluten-free

Method

Heat the oven to 200°C/Gas 6.

Toss the squash with about a tablespoon of the oil and a pinch of salt, then roast in the oven until just tender. Be careful not to overcook it – you want the chunks to retain their shape.

Make the curry