Butternut, peanut, pea and spinach coconut curry with cashew salad

Name: Butternut, peanut, pea and spinach coconut curry with cashew salad
Yield: Serves 4–6 as a main course
Ingredients: 2 green bird’s-eye chillies, sliced; 600 ml hot water; 400 ml unsweetened coconut milk; 1 lemon grass stalk; 2 spring onions, sliced; large handful of toasted cashews, roughly chopped; 4 garlic cloves, roughly chopped; handful of coriander, roughly chopped; 2 handfuls of skinless roasted peanuts, roughly chopped; 1 large white onion, sliced; 2 tablespoons vegetable oil; 250 g small-leaf spinach (or use large-leaf and roughly chop it); 1½ tablespoons Thai green curry paste; 2 large handfuls of fresh or frozen peas; 3 tablespoons Thai fish sauce (or use salt to taste); 600 g butternut squash, peeled and cut into large chunks

Preparation info

Serves
4–6
as a main course

Difficulty
Easy

Appears in

Vegetables

By Peter Gordon

Published 2007

About

For this recipe, I used a commercially made Thai green curry paste and also added some green bird’s-eye Thai chillies. The heat was high, but the sweetness of the coconut milk and butternut squash offset it. If you prefer your curries milder, then just add less of the spicy stuff. Serve it with plain rice.

Ingredients

2 tablespoons vegetable oil
1 large white onion, sliced
1½ tablespoons

Fish course
Pescatarian
Gluten-free

Method

In a large pot, heat the vegetable oil and sauté the onion until it is just beginning to caramelize. Add the curry paste and garlic, and fry for a minute, stirring often. Then add the peanuts and fry for another minute, again stirring well to prevent the mixture sticking.

Meanwhile, remove the base and the 3 hard outermost layers of the lemon grass stalk and thinly slice the remaining s