Coconut, Butternut Squash Curry

Submitted by Lisa Connelly

"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."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• 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

directions

1. Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
2. Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
3. Add garlic and squash.
4. Cook over a medium heat for 3-4 minutes.
5. Stir occasionally.
6. Stir in the coconut milk, curry paste and stock and bring it all to the boil.
7. Add the lemon grass, reduce the heat and cover the pan.
8. Allow to simmer for 25-30 mins or until the squash is tender.
9. Remove the pan from the heat and stir in the coriander, lime juice and spinach.
10. Serve immediately, ideally with rice.

Reviews

[mplsgirl]

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!!!

 

[CookKerry]

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.

 

[Cas Lisa]

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!