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Simple squash & lime pickle curry
Serves 8 - 10
Easy
Prep:
Cook: -
A chunky, all-in-one curry that's made in a single pan - by John Torode
Skip to ingredients
- 5 tbsp vegetable oil
- 100g red Thai curry paste
- 2 tbsp palm sugaror light brown sugar
- 2 medium butternut squashpeeled, deseeded and cut into 4.5cm chunks
- 2x 400g cans coconut milk
- 200ml carton coconut cream
- 1 tbsp fish sauce
- 2 tbsp limepickle, from a jar
- 3 lemongrassstalks, bruised with the back of a knife
- 50g beansprout
Nutrition: per serving
- kcal422
- fat35g
- saturates22g
- carbs23g
- sugars4g
- fibre3g
- protein5g
- salt1.2glow
Method
step 1
Heat the oil in a heavy-based frying pan and add the red curry paste. Fry for 2 mins, then add the sugar and cook for 4 mins until sticky and fragrant.
step 2
Add the squash, stir well and cook for 2-3 mins, then pour in the coconut milk and the coconut cream, season with the fish sauce and add the lime pickle and lemongrass. Bring to the boil and cook for about 25-30 mins over a medium heat until the squash is soft but not mushy.
