A simplified weeknight coconut curry built around roasted butternut squash and yellow Thai curry paste. Fish sauce can be swapped for soy sauce to keep it vegetarian.
Ingredients
- 250 g long-grain white rice, uncooked
- 3 tablespoons coconut or canola oil, divided
- ½ small butternut squash (about 450 g, peeled and cut into 1cm pieces, about 600 ml)
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon grated fresh ginger, peeled
- 3 tablespoons yellow Thai curry paste
- 1 can (400 ml) light coconut milk
- 1 jalapeño (or thai chili), halved
- 1 teaspoon ground turmeric
- 1 red pepper, seeded and cut into 1cm pieces
- 2-4 tablespoons lime juice, plus lime wedges to serve
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 750 g baby spinach, chopped
- Chopped cashews and cilantro, to serve
Method
Cook the rice according to package directions. Meanwhile, heat 2 tablespoons of oil in a large skillet or medium Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes. Transfer to a plate.
Add the remaining tablespoon of oil along with the onion and sauté until softened, about 6 minutes. Stir in the garlic and ginger and cook until fragrant, 2 minutes. Add the curry paste and cook, stirring, until darkened, 1 minute.
Add the coconut milk, jalapeño, and turmeric, and bring to a simmer. Add the red pepper and squash, and simmer until the squash is just tender, about 15 minutes. Remove from heat, discard the jalapeño, and stir in the lime juice and fish sauce. Fold in the spinach until wilted.
Serve over rice, sprinkled with cashews and cilantro.
Notes
- Original recipe notes 3 tablespoons of curry paste plus a whole jalapeño runs hot; halve the jalapeño or omit it for a milder version.
- A can of chickpeas stirred in adds protein and heft if serving as a main.