Vegetarian mains
Thai squash curry
Butternut squash is a great substitute for chicken in soupy or stewy recipes, as in this Thai green curry. As well as making a warming dinner, this freezes very well; keep some as a weeknight back-up. Serve over jasmine or other white rice.
Ingredients
- 1 large or 2 small butternut squash, peeled and cut into 2cm dice
- vegetable oil
- 4 tbsp green curry paste
- 1 tin coconut milk
- 6 fresh Kaffir lime leaves
- 1-2 tsp sugar
- juice of 2 limes
- 2 tbsp Thai fish sauce or 1 tbsp soy sauce
- 1-2 bird's-eye chillies, finely sliced (optional)
- handful Thai basil leaves, if possible, or sweet basil, to finish
- salt and pepper
Method
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Step 1
Sweat the squash in a couple of tablespoons of oil until the edges are beginning to soften.
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Step 2
In a separate large pan, fry the curry paste in some more oil for a couple of minutes, until fragrant.
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Step 3
Add the coconut milk and half of the lime leaves and bring up to boil.
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Step 4
Add the sugar, lime and fish sauce to taste, plus the chillies if you like things spicy - you are aiming for a good balance of hot, sweet, salty and sour.
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Step 5
Add the squash and simmer in the sauce until tender.
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Step 6
Finely sliver the remaining lime leaves and add to the sauce, along with the basil leaves. Taste for seasoning and serve over the rice.