Thai But­ter­nut Curry

Daily News - - LIFESTYLE -

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

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