Squash and Coconut Curry
"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
- Ingredients:
- 6
- Yields:
-
2 generously
ingredients
- 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
- 1⁄4 cup chopped coriander
directions
- heat a frying pan and fry the paste for 1 minute
- Add squash and pepper, toss them to coat.
- put in the coconut milk and water and bring to a simmer.
- Allow to simmer for 15 - 20 minutes
- It is ready when the sauce has thickened and the squash is tender.
- serve scattered with coriander over rice or with naan bread.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
