Recipe For Butternut Squash Thai Curry
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Add the remaining coconut milk.
Recipe for butternut squash thai curry. 1 tablespoon curry powder 1 tablespoon minced fresh ginger root teaspoon cayenne pepper 2 10 ounce packages frozen butternut squash. Cook for 2 3 minutes. Bring to medium heat and simmer for 25 30 minutes until the butternut squash is soft.
Add the chickpeas and butternut squash to the pan. Add the rest of the vegetables and simmer for another 5 mins. Wash the squash carefully cut it in half lengthways and remove the seeds then cut into wedges.
Add the curry paste and cook until the red oil splits and rises to the surface. In a roasting tray toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper then roast for around 1 hour or until tender and golden. Preheat the oven to 180ºc 350ºf gas 4.
In a deep frying pan heat the curry paste and coconut cream together over a low heat stirring. Bring to a boil then cover and simmer on low. Add the canned tomatoes coconut cream salt and pepper.
Add the garlic ginger chillies if using red curry paste and curry powder and cook stirring until fragrant 5 minutes. Season with salt and pepper. Add the spring onions and butternut squash and cook for about 10 mins until the squash is just tender.
Pour in the milk stir well and bring to a simmer. Heat olive oil in a large skillet or dutch oven over medium high heat. Add butternut squash to skillet.
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