Power by dinner4good.com

Time to cook: 60 minutes

MAIN: Thai Butternut Squash and Seafood Curry

This looks like an intimidating list of ingredients, but it's actually super easy. If you have a local chinese supermarket you'll get most things there, if not, regular supermarkets have most, if not all, of the ingredients above. My best tip is to prepare everything in advance: chop the squash and prep the lime leaves and lemongrass. Once that's done it's too easy to cook it all and means you're not tied to the stove when your guests arrive. My favourite thing about this recipe is the wonderful smell that it creates, always a winner with guests!

Ingredients

Serves 4

  • 400ml can coconut milk
  • 2 tbsp of red (yellow if you can find it) thai curry paste
  • 350ml fish stock
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar (use caster if you can't find palm, but most supermarkets stock it in their special ingredients section) and it really is much better!
  • 3 fresh lemongrass stalks (available from your supermarkets fresh herbs section) cut into 3 and bruised with the flat of a knife (don't splinter them or you'll be picking lemongrass pieces out of your curry!)
  • 3 lime leaves (dried ones are available from your supermarket fresh herbs section) de stalked and cut into strips 
  • 1/2 tsp ground turmeric
  • 1 large butternut squash peeled and cut into large bite size chunks
  • 500g meaty white fish (I use cod or haddock, or a mix of both) cut into large bite size chunks
  • 1 packet pak choi (available at most supermarkets)
  • I also like to use Green beans for their sweetness and crunchiness
  • Chopped fresh coriander to serve
  • Fresh crusty bread, or rice to accompany

Method

  1. Heat a large saucepan over a medium heat. Skin the thick creamy top off the can of coconut milk and put it in the pan with the curry paste. Let it sizzle, then use a whisk or wooden spoon to beat them together until well combined.
  2. Beating gently, add the rest of the coconut milk, the fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric. Bring to the boil then add the squash. Reduce the heat and cook on a fast simmer for 15 minutes, or until the squash is tender. Now Relax with your guests for a while!
  3. Add the fish and beans, then after two minutes, add the pak choi. Cook for a further 5 minutes.

We always serve this with crusty bread, as the sauce is delicious, but you could serve it with rice. Sprinkle the coriander on top, or put in a bowl on the table for people to add their own. Best eaten out of a bowl with a spoon to make the most of the delicious sauce.

 

Recipe kindly donated by: Gemma Wright

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