Thai Butternut Curry
1kg butternut, cubed ± 1 tsp salt ± 50ml olive oil 1 tbsp crushed garlic 1 tbsp crushed ginger 1-2 green chillies, sliced 1 tbsp green curry paste ± 1 cup fresh coriander 1 tsp turmeric 3 onions, finely chopped 6-8 curry leaves ± 50ml olive oil 1 cube chicken stock ½ cup boiled water 2 cups coconut milk Garnish: Chopped coriander Toasted coconut
Place butternut in a roasting pan and drizzle with salt and oil. Bake at 200°C for ± 30-35 minutes.
Blitz the following in a food processor– garlic, ginger, chillies, green curry paste, coriander and turmeric and then set paste aside.
Braise onions and curry leaves in oil until golden brown. Add the paste and fry for 1-2 minutes.
Dissolve the chicken stock in water and add together with the coconut milk. Simmer in an open pot on medium heat for ± 20 min.
Add roasted butternut, stir to coat and garnish with coriander and toasted coconut. Serve with basmati rice. – Spice Mecca