Thai Green Curry With Butternut Squash And Yellow Peppers Recipes

THAI GREEN CURRY

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden.
• For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
• Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
• Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
• Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly.
• Tip in the coconut milk and half a tin's worth of water, then simmer and thicken on a low heat for 5 minutes.
• Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection.
• Meanwhile, cube the tofu and fry in a pan on a medium- high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden.
• Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden.
• Serve the curry topped with the golden tofu and peanuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.

THAI GREEN CURRY WITH BUTTERNUT SQUASH AND YELLOW PEPPERS (VEGET

Steps:

• Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes. Add bell peppers, and cook 3 minutes. Stir in curry paste and garlic, and cook 1 minute. Add butternut squash and coconut milk, and bring to a simmer. Partially cover pot, reduce heat to medium-low, and simmer 20 minutes.
• Place spinach, cilantro, and basil in blender with 1/4 cup water; blend until smooth. Stir into curry mixture, and cook 1 minute to allow flavors to meld.

THAI GREEN CURRY WITH BUTTERNUT SQUASH AND YELLOW PEPPERS

Steps:

• 1. Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes. Add bell peppers, and cook 3 minutes. Stir in curry paste and garlic, and cook 1 minute. Add butternut squash and coconut milk, and bring to a simmer. Partially cover pot, reduce heat to medium-low, and simmer 20 minutes. 2. Place spinach, cilantro, and basil in blender with 1/4 cup water; blend until smooth. Stir into curry mixture, and cook 1 minute to allow flavors to meld.

VEGETARIAN THAI GREEN CURRY

Steps:

• Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
• Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
• Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.