Heather & Ho’s Student Food

BUTTERNUT SQUASH & SUGAR SNAP PEA THAI RED CURRY

Here is a fabulously tasty and very easy pot of deliciousness to share with a group of ¬†friends. This quantity will serve eight and can be eaten in a bowl on it’s own, as a side dish or with some steamed rice. This is a vibrant, healthy and inexpensive meal.

Ingredients

  • 1 large butternut squash
  • 3 Tbs olive oil
  • salt and pepper
  • 1 bag sugar snap peas
  • 2 Tbs sunflower oil
  • half to one x 175g jar Thai red curry paste – you can get this in Sainsbury’s or an Asian store for more authentic version.*
  • 1 x 400ml can coconut milk
  • 1 Tbs fish sauce (optional)
  • large pinch of sugar
  • small bunch mint, roughly chopped
  • small bunch of coriander, roughly chopped

Method

  1. Turn the oven to 180’C.
  2. Peel the butternut squash and cut off the top and bottom. Lay the squash on it’s side and carefully cut in two along it’s length.
  3. Scoop out the seeds inside, and cut the remaining squash into nice large chunks (around 2 inches square)
  4. Place the chunks into a roasting pan and add 3 tablespoons of olive oil and salt and pepper. Roast turning occasionally for 35-40 minutes. They are done when a knife slides easily into them and they look slightly caramelised.
  5. Bring a pan of water to the boil and add the sugar snap peas. Return to the boil and cook for about a minute. Remove from the heat and drain. Refresh under cold running water until they have become cool and put to one side.
  6. In a large heavy bottomed pan with a lid, heat 2 tablespoons of sunflower oil. Add the jar of curry paste (depending on brand) If it is a Thai brand it is likely to be hotter than a supermarket brand so proceed with caution, adding only two tablespoons to begin with.
  7. Turn the heat off and add 1 tablespoon of fish sauce and a pinch of sugar.
  8. When the squash is cooked, add to the coconut milk mixture and add the sugar snap peas. Taste for seasoning and add a little more sugar, or salt if needed.
  9. Finally add in the chopped herbs and serve.

* I made this with one jar of the Thai red curry paste for my family and they thought it was a bit too hot. I would therefore recommend trying it first with half to two thirds of a jar.<

Serves approx 6
Vegetarian
Cost approx £9
Easy

Note: The fish sauce can be omitted but will loose some depth of flavour. If you are leaving this out, then add a pinch of sea salt instead. But taste first before adding any extra salt as there will be some on the squash from the roasting.

Add Your Comment

*