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Four
Easy
By Judy Bastyra and Becky Johnson
Published 2011
As the title of the recipe suggests, this comes from Northern Thailand. It is quite hearty, something of a cross between a soup and a stew. The banana flower isn’t essential, but it does add a unique and authentic flavour.
Peel the butternut squash and cut it in half. Scoop out the seeds with a teaspoon and discard, then cut the flesh into neat cubes. Set aside.
Make the chilli paste by pounding the shallots, peppercorns, chilli and shrimp paste together using a mortar and pestle or puréeing them in a spice blender.