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“You can make this into a thai dish by subbing red or green curry paste. Be careful if you are veggie as some brands contain fish. Also it is stronger than madras so start with 1 tbsp and work up if needed.”
READY IN:
30mins
YIELD:
2 generously
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons madras curry paste
  • 600 g butternut squash, in chunks
  • 1 red pepper, halved, deseeded and chopped
  • 400 g coconut milk
  • 200 ml water
  • 14 cup chopped coriander

Directions

  1. heat a frying pan and fry the paste for 1 minute
  2. Add squash and pepper, toss them to coat.
  3. put in the coconut milk and water and bring to a simmer.
  4. Allow to simmer for 15 - 20 minutes
  5. It is ready when the sauce has thickened and the squash is tender.
  6. serve scattered with coriander over rice or with naan bread.

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