Thai Butternut Squash Red Curry

Ingredients

• 1 butternut squash (I used a type of squash that cooks quickly), chopped into cubes of approximately 1cm
• 1 pepper, chopped into cubes of approximately 1cm
• 1 medium onion, chopped into cubes of approximately 1cm
• 1 handful of spinach (100g)
• 1-2 tbsp Thai red curry paste of your choice
• 1 tbsp coconut oil
• 1 tin or jar of coconut milk
• Salt or fish sauce to season
• 1 tsp ground turmeric (optional)
• Spring onion and red chilli to taste
• Fresh coriander and lime to serve

Method

1. Prepare the ingredients and use a large pan over a medium to high heat. Fry the curry paste in the coconut oil

2. Add the chopped vegetables and continue frying for about 3-5 minutes

3. Add the squash and fry for a further 5 minutes or so

4. Add the coconut milk and the turmeric and bring to the boil, keep cooking until the liquids start to reduce, about 10-15 minutes. Stir from time to time so it does not stick to the bottom.

5. Add the spinach and mix well; as soon as it is creamy adjust the salt/seasoning and serve with rice if you prefer. Here I made jasmine rice with a star anise, it comes out fragrant. I used 1 cup of rice to 2 of water. I washed the rice and put it on the heat with cold water for 12 minutes, turned it off, covered it and left it covered for about 15 minutes before serving. This rice comes out a bit soggy as that is the way it is usually served (sticky rice)