Gaeng Karee Fuktong* Roasted Butternut Squash Curry | Serves 4

Ingredients

  • 1 medium/large butternut squash
  • 3dsp sunflower oil
  • 2 heaped dsp yellow curry paste,
  • 800ml coconut milk, 21% fat
  • 200ml water
  • 4 kaffir lime leaves, torn
  • 1dsp Madras curry powder
  • 1tsp turmeric powder
  • 1tsp salt
  • 1dsp or 20g palm sugar
  • 300g potato, diced, par-boiled
  • 150g onion, diced
  • 1dsp crispy shallots, to garnish

Cooking method

  • Heat the oven to 180°C/gas mark 4.
  • Peel the butternut squash, cut lengthways into 6 pieces, brush with a little oil and put in the oven for about 30 minutes or until they begin to soften. Keep to one side.
  • Heat the wok to a medium heat, add the oil and curry paste and stir until you get an aroma.
  • Add the coconut milk and water, bring to the boil and add the kaffir lime leaves, curry powder and turmeric with the salt and palm sugar.
  • Stir until the palm sugar is dissolved.
  • Put in the potatoes, butternut squash and onion and cook for 3 minutes.

To serve

Sprinkle with the crispy shallots and serve Thai jasmine rice on the side

*[V] [GF]