Simple squash & lime pickle curry

Simple squash & lime pickle curry

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Cooking time

Prep: 20 mins Cook: 40 mins - 45 mins

Skill level

Easy

Servings

Serves 8 - 10

A chunky, all-in-one curry that's made in a single pan - by John Torode

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
422
protein
5g
carbs
23g
fat
35g
saturates
22g
fibre
3g
sugar
4g
salt
1.2g

Ingredients

  • 5 tbsp vegetable oil
  • 100g red Thai curry paste
  • 2 tbsp palm sugar or light brown sugar
  • 2 medium butternut squash, peeled, deseeded and cut into 4½ cm chunks
  • 2x 400g cans coconut milk
  • 200ml carton coconut cream
  • 1 tbsp fish sauce
  • 2 tbsp lime pickle, from a jar
  • 3 lemongrass stalks, bruised with the back of a knife
  • 50g beansprouts

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Method

  1. Heat the oil in a heavy-based frying pan and add the red curry paste. Fry for 2 mins, then add the sugar and cook for 4 mins until sticky and fragrant.
  2. Add the squash, stir well and cook for 2-3 mins, then pour in the coconut milk and the coconut cream, season with the fish sauce and add the lime pickle and lemongrass. Bring to the boil and cook for about 25-30 mins over a medium heat until the squash is soft but not mushy.

Recipe from Good Food magazine, December 2005

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Comments

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fluffybunny27's picture

How much fat can you fit into a meal?!!! I think i'd end up being the size of a house if I ate this a few times! No thanks!

tatjana's picture
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Lovely flavors

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