Butternut Squash and Pak Choi Curry
As a vegetarian from Berlin, I knew from the start that I would not be able to contribute a “hometown dish”. So I decided to share my favorite thai curry recipe with you, to which I regularly resort in cases of “I have guests to impress but don’t want to spend all day in the kitchen”. It is a simple but flavorful dish, comforting and fresh at the same time. I love the contrast of flavors, textures and colors between the squash and the cabbage.
2
servings15
minutes30
minutes45
minutesIngredients
1 can 1 of coconut milk, full fat (store in fridge!)
Red thai curry paste to taste (I like it spicy and use at least 3 tbsp)
Soya sauce
125 ml 125 vegetable stock
1 tbsp 1 brown sugar
1/2 1/2 butternut squash, skinned & chopped
Pak choi
A couple of kaffir lime leaves
Lemongrass stalk
Fresh coriander and lime
Spring onion
Red chili pepper
Directions
- The coconut milk will have separated in the fridge with the solid cream on top and the liquid water on the bottom. Scoop out the cream from the top and let it combine and blend together with the curry paste in a large pot over low heat. Once combined, add the rest of the coconut water and turn up the heat to medium-high.
- In order to release the aroma of the lemongrass stalk, bash it with the blunt edge of a large, heavy knife. Add it to the pot, as well as the kaffir lime leaves. Let simmer for a few minutes. Then add the vegetable stock, soya sauce, and sugar. Taste and adjust the flavors accordingly.
- Add the peeled and chopped butternut squash. Let simmer for roughly 15 minutes or as long as it takes to cook the vegetables al dente. Add the pak choi just a couple of minutes before serving to make sure that it keeps a crunchy bite. Remove the lemongrass stalk and lime leaves.
- Serve and top with fresh coriander, spring onion, and, if you like, thinly sliced red chilies.
- I like to serve this on a bed of sesame basmati rice. Simply toss the finished rice with some pan-toasted sesame seeds and toasted sesame oil.
Equipment
- Large pot
- Heavy knife
- Saucepan for the rice
Notes
- Store the coconut milk in the fridge beforehand so the cream separates from the water.
- I like to serve this on a bed of sesame basmati rice: simply toss the finished rice with some pan-toasted sesame seeds and toasted sesame oil.
- Naturally gluten free.