Ingredients
- 1 medium butternut squash, peeled, seeded and cut into 2cm cubes
- 40 cl coconut milk
- 2 tablespoons Thai green curry paste
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp soy sauce (or fish sauce for a non-vegetarian option)
- 1 tablespoon brown sugar
- juice of one lime
- A handful of chopped fresh basil leaves
- A handful of chopped fresh coriander leaves
- Cooked rice to serve
Preparation
Heat a large frying pan or wok over a medium heat. Add a little vegetable oil and stir to coat the inside of the pan. Add the chopped onion, minced garlic and grated ginger to the pan. Cook for two to three minutes until fragrant. Stir in the green Thai curry paste and cook for a further minute until aromatic. Add the butternut squash cubes and toss to coat with the curry paste. Pour in the coconut milk and mix well. Bring the mixture to the boil and simmer for around 15 to 20 minutes, until the squash is tender.
Once the squash is tender, add the sliced peppers. Cook for a further five minutes until the peppers have just softened. Stir in the soy sauce (or fish sauce), brown sugar and lime juice. Taste and adjust the seasoning if necessary.
Remove the pan from the heat and stir in the chopped basil and coriander leaves. Serve the Thai green curry with squash hot, over cooked rice. Garnish with coriander leaves and lime wedges if desired.
Enjoy your tasty and comforting Thai green curry!
Debbie Kirsch
Founder of Devï Studios, Debbie Kirsch loves to travel. So it’s no surprise that here she offers a Thai curry, as Asia is one of her favourite regions. Photo: Guy Wolff/Maison Moderne
This article was written in for the October 2024 issue of , published on 25 September. The content is produced exclusively for the magazine. It is published on the website as a contribution to the complete Paperjam archive.
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