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Thai squash curry

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Vegetarian mains

Thai squash curry

Main Serves 4 40 min
Butternut squash is a great substitute for chicken in soupy or stewy recipes, as in this vegetarian Thai green curry. As well as making a warming dinner, this freezes very well; keep some as a weeknight back-up. Serve over jasmine or other white rice.


  • 1 large or 2 small butternut squash, peeled and cut into 2cm dice
  • vegetable oil
  • 4 tbsp green curry paste
  • 1 tin coconut milk
  • 6 fresh Kaffir lime leaves
  • 1-2 tsp sugar
  • juice of 2 limes
  • 2 tbsp Thai fish sauce or 1 tbsp soy sauce
  • 1-2 bird's-eye chillies, finely sliced (optional)
  • handful Thai basil leaves, if possible, or sweet basil, to finish
  • salt and pepper
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Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Sweat the squash in a couple of tablespoons of oil until the edges are beginning to soften.
  • Step 2

    In a separate large pan, fry the curry paste in some more oil for a couple of minutes, until fragrant.
  • Step 3

    Add the coconut milk and half of the lime leaves and bring up to boil.
  • Step 4

    Add the sugar, lime and fish sauce to taste, plus the chillies if you like things spicy - you are aiming for a good balance of hot, sweet, salty and sour.
  • Step 5

    Add the squash and simmer in the sauce until tender.
  • Step 6

    Finely sliver the remaining lime leaves and add to the sauce, along with the basil leaves. Taste for seasoning and serve over the rice.

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