Tuesday, 5 March 2013
Vegetarian Thai Curry with Butternut Squash & Broccoli Stalk
The butternut squash, broccoli and broccoli stalk work really well with the Thai flavours, and the leftover stalk has a great crunch to it and full of broccoli flavour.
1 small butternut squash, peeled and cubed
1 small head of broccoli including stalk, chopped into mouthsized pieces
1 can coconut milk
1 tbsp red or green curry paste (We buy Mae Ploy brand from Asian shops which is stronger than that bought in the big UK supermarket chains. 1 tbsp produces what we consider a medium hot curry, but feel free to add or decrease this quantity)
3 kaffir lime leaves (optional - grated zest of half a lemon or lime works well)
2 tbsp fish sauce
2 tsp sugar
Put all the ingredients, apart from the broccoli florets, into a saucepan and bring to a simmer for 5 minutes or until the butternut squash starts to get tender. Add the broccoli florets if using and simmer for 2-3 minutes. Serve in a bowl over thai fragrant rice, basmati rice, or noodles.
Only 5 hours to go! Adapted from Delia Smith's Pot Roast of Pheasant with Shallots & Caramelised Onions. I made this the taile...
Homemade Damson & Apple Jam on homemade bread Everyone seems to be going on about how many plums they have this year, so I was hopef...
A promoted ad for the BBC Good Food website's recipe for Easy Katsu Curry Chicken has inspired me to make a slow cooker katsu curry. ...