Not At All Authentic Thai Green Curry with Butternut Squash

When I give recipes for Italian, French or British food you can assume that they’re at least somewhat authentic, as I’ve lived in all those countries and have some idea how their food is supposed to taste.

The closest I’ve been to Thailand though, is the Thai takeaway at the top of our road, so I make no claims for the authenticity of this dish.  I can however tell you that it is indescribably delicious and actually fits in pretty well with our recent health kick. If you’re actually Thai though, I suggest you turn away now.

I got that basics for this recipe from our favourite jeweller Abigail Percy via a Facebook conversation but have modified it using my own imagination and the instructions from the green curry paste bottle.

INGREDIENTS

(Enough for 2 greedy people + leftovers)

1 tbsp vegetable oil

1 medium red onion (sliced)

2 cloves garlic (pressed)

1-2 tbsps Thai green curry paste (or to taste)

1 x 14oz can coconut milk (I used low-fat)

1 x handful cherry tomatoes (halved)

1tbsp brown sugar

1tbsp Thai fish sauce (or to taste)

1/2  a butternut squash peeled and chunked (I used nearly half a large squash and roasted the rest to make BNS risotto later this week – you could also use sweet potato/yams or pumpkin)

1/2 pound peeled uncooked prawns/shrimp

Any other vegetables (I added some mange tout – French beans or baby corn would work well)

1 x bag spinach

Big squeeze of lime juice

Chopped spring onions/scallions and coriander/cilantro to garnish

 

METHOD

Heat the oil in a wok and then gently saute the onion until soft but still retaining some shape.  Add the garlic and curry paste and swoosh around the wok a bit to release the flavours. Add the cherry tomatoes and cook until softened (you may need to turn down the heat for this, so that the curry paste and onions don’t burn).

Add the coconut milk, sugar, fish sauce, bring the broth to the boil and add the butternut squash. Turn down to a simmer (I covered it with a lid) and cook gently until the BNS is softened, about 10 minutes. If you need to add extra liquid you could use chicken stock/broth or water.

When the BNS is cooked through, stir the prawns and the other vegetables (but not the spinach) into the broth. Cover the curry with a thick layer of spinach and top with a generous squeeze of lime. Steam the spinach over the curry for around 3 minutes and then stir it into the sauce.

Garnish with chopped coriander and spring onions.

We ate ours with brown rice (Trader Joe’s does microwaveable pre-cooked brown rice in vacuum packs, which is SO convenient).

And it was incredible.