Name: Simple squash & lime pickle curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Thai
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 4.5cm 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 beansprout

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Simple squash & lime pickle curry

Simple squash & lime pickle curry

John Torode

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 40 mins - 45 mins

A star rating of 4.4 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 4.5cm 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 beansprout

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Nutrition: per serving

kcal422
fat35g
saturates22g
carbs23g
sugars4g
fibre3g
protein5g
salt1.2g

low

Method

step 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.
step 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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A star rating of 4.4 out of 5.5 ratings

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