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

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

‌

Ingredients

Method

Part of