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.
- 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
- Turn the oven to 180’C.
- 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.
- Scoop out the seeds inside, and cut the remaining squash into nice large chunks (around 2 inches square)
- 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.
- 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.
- 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.
- Turn the heat off and add 1 tablespoon of fish sauce and a pinch of sugar.
- 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.
- 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
Cost approx £9
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.