Prep 15 mins
Cook 40 mins
This recipe actually came from the magazine, House Beautiful, but don't hold this against it. This makes a great alternative from your traditional chicken curry and always goes down well.
- 2 tablespoons sunflower oil
- 2 red onions, cut into wedges
- 2 garlic cloves, crushed
- 1 1⁄2 lbs butternut squash, peeled, deseeded and cut into large chunks
- 1 tablespoon Thai red curry paste
- 1 (14 ounce) can coconut milk
- 3⁄4 pint vegetable stock
- 1 stalk lemongrass
- 1 lime, juice of
- 8 ounces baby spinach leaves
- 1 bunch fresh coriander, roughly chopped
- Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
- Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
- Add garlic and squash.
- Cook over a medium heat for 3-4 minutes.
- Stir occasionally.
- Stir in the coconut milk, curry paste and stock and bring it all to the boil.
- Add the lemon grass, reduce the heat and cover the pan.
- Allow to simmer for 25-30 mins or until the squash is tender.
- Remove the pan from the heat and stir in the coriander, lime juice and spinach.
- Serve immediately, ideally with rice.
I have actually been using this recipe for several years and am just now reviewing it. This is my husband's favorite meal, and I make it every year for him on his birthday. I follow the recipe exactly and LOVE the way it turns out. This is a fantastic dish!!!
This recipe turned out GREAT. I made quite a few changes: I included a half pound of shrimp and a can of white beans to up the protein content, i used 1/2 acorn squash and 1/2 butternut squash for variety (note: it cooked much faster than suggested in the recipe), reduced the amount of coconut milk by half for health reasons, and I used curry powder rather than paste. I served it over brown rice and it was a huge hit.
I did this as a soup, removed from the pan and fork mashed, then I stirred in coriander, kafir lime juice and bean sprouts. I have found that Tai green curry paste works just as well as red curry paste. Coconut cream is good to add at the end. Also I thought some sweet indonesian soy sauce is nice in it. Also I have used fish stock or tai fish sauce & water instead of vege stock. It's a yummy recipe anyway you use it!