This is not a sophisticated Thai curry but is absolutely perfect for a quick mid-week meal. We loved it! We’ve been avoiding butternut squash this year it seems, which is no reflection on how yum it is. Serve with basmati or jasmine rice.
Thai red squash curry – to serve 4
- 1 small butternut squash, about 700g
- 200g pack mixed mangetout and baby corn
- 2 tbsp sunflower oil
- 1-2 tbsp Thai red curry paste
- 400ml can coconut milk
- 150ml vegetable stock
- 2 tbsp soy sauce
- 1 tbsp light muscovado sugar
- juice of ½ lime
Cut the end off the squash and quarter lengthways, scoop out the seeds, peel, then cut into smallish chunks. Halve the baby corn lengthways.
Heat the oil in a saucepan. Fry the paste gently for 1-2 minutes. Add the coconut milk, stock, soy sauce and sugar. Bring to the boil.
Add the squash and baby corn. Simmer, covered, for about 10-12 minutes. Add the lime juice and mangetout and simmer for one more minute.
Wine Suggestion: We didn’t have anything to drink with this (except water) but if we did it would probably have been a beer!
(Original recipe from BBC Good Food Magazine, April 2001.)