Cracking curry

BUTTERNUT SQUASH RED CURRY WITH TOFU (SERVES 4-6_

and mace blade and dry-fry, stirring regularly, until nicely toasted, about two minutes.

3. Tip the toasted spices into a mortar and pestle or food processor and pound or blend to a fine powder. Add the galangal and lemongrass and pound or blend to a paste. Add all the remaining ingredients, including the soaked chillies, and pound or blend to a paste.

4. Peel and de-seed the butternut squash, then cut into hunks the size of golf balls. Cut the tofu into similar-sized pieces. Set both to one aside.

5. Heat a little vegetable oil in a medium saucepan, then add the curry paste and cook for a minute or so. Add the creamed coconut and the creamy layer from the top of the tins of coconut milk and cook over a medium heat for five to six minutes – watch that it doesn’t burn.

6. Add the palm sugar, reduce the heat and cook gently for five to 10 minutes, stirring until it is rich red in colour and no longer smells raw. The oil will separate from the mixture, then gradually come back together as the mixture thickens and darkens. Be careful not to let it burn.

7. Add the squash pieces and stir well so the paste coats them all, cook for a couple of minutes, then pour in the coconut milk and 200ml water and bring to the boil.

8. Drop in the lemongrass, lime leaves and galangal, add half the fish sauce, then reduce the heat and simmer gently, uncovered, for 10-12 minutes. Stir in the tofu and simmer for 10 more minutes.

9. To finish, season with extra palm sugar if it’s too spicy, or the remaining fish sauce if it’s a little bland. Dress with fried garnish and the sliced chilli and serve immediately.