Curries

Thai Green Curry With Butternut Squash – แกงเขียวหวานฟักทอง

Thai Green Curry With Butternut Squash – แกงเขียวหวานฟักทอง
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Servings Prep Time
4-6 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 5 minutes
Cook Time
15 minutes
Thai Green Curry With Butternut Squash – แกงเขียวหวานฟักทอง
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4-6 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Put the cumin and coriander seeds in a dry pan and toast until fragrant. Grind to a fine powder in a pestle and mortar.
  2. Put the shallots, lemongrass, chilli, garlic, galangal, lime zest, salt, coriander roots, cumin and coriander into a blender with 400 ml of coconut milk and blitz to a fine, wet paste.
  3. Pour the paste into a large wok or saucepan and fry over a high heat. It will spit a bit at first so keep stirring. It will start to settle and thicken up and the oil will start to seperate from the paste. The colour will change to a deeper green colour.
  4. Chuck in the globe and pea aubergines, the rest of the coconut milk, the water and the sugar and cook on high for 4-5 minutes.
  5. Chuck in the squash and cook for another 4-5 minutes. Check for seasoning, adding a bit more salt/sugar if needed. Turn off the heat and throw in the Thai basil, saving a few leaves for garnish.
  6. Serve in bowls topped with fresh red chilli and some more basil. This goes perfectly with either steamed rice or rice noodles.