I do apologise. I’ve been very absent. I’ve been feeling it too, but life just got away with me! I’ll make up for it now and post regularly I promise. And I’ve got a load of things I’ve cooked recently that were very yummy. So rather than do them in chronological order, I think I might do them in yumminess order, although that’s hard as they were all very good.
This one was an easy contender for number one yummy spot though and a brilliant crowd (or even just husband) pleaser. It’s pretty easy to make and is a good midweek meal. What I did was shove the butternut squash in the oven when I got home from the gym and then went and had a shower. When I got down, it was done and I carried on with the rest of it.
It’s also pretty cheap if you get your prawns frozen from the Chinese supermarket like I do! Butternut squashes are everywhere and very cheap at the moment. The rest is mostly store cupboard/whatever is in your fridge stuff. You could even leave it vege and just have the butternut squash – it’s very good on its own, and that would even keep any vegans happy (that’s for you Alan!).
The recipe came from here http://cinnamonbums.wordpress.com/2011/11/26/butternut-squash-shrimp-thai-curry/ and not from BBC good food as it usually does! I adapted it slightly (not least because I don’t measure in US cups!), but not by much.
Prawn and butternut squash curry
Serves 4
- 1 butternut squash, peeled, deseeded and cut into cubes
- 1 tbsp olive oil
- salt & pepper
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red chilli, finely chopped (de seed if you don’t want too spicy. You could also use a large chilli sliced into rounds and just added at the end)
- knob of root ginger, peeled and grated
- 1 tbsp thai red curry paste (err on the side of caution especially if using ‘authentic’ stuff – it’ll blow your head off!)
- Veges eg. peppers, chopped, carrots,mange tout, baby sweetcorn etc
- 1 tomato, chopped
- 250ml chicken or vegetable stock (I used chicken)
- 1 400ml tin coconut milk
- 2 tbsp fish sauce
- 24-30 raw king prawns, shelled
- handful of chopped fresh coriander
- Heat the oven to 230 degrees celsius. Place the butternut sqush in a roasting pan with 1 tbsp of the olive oil and some salt and pepper to taste. Roast until cooked – about 20 minutes.
- Heat the remaining oil in a pan or wok. Add the onions, garli, chilli & ginger. Fry until the onion starts to brown. Then add the curry paste and cook out until it softens somewhat.
- Add any other veges that you’re using. Fry for a few minutes until they start to soften.
- Add the tomato and butternut squash to the pan. Cook for a few minutes until the tomatoes start to break down.
- Pour in the stock, coconut milk and fish sauce.
- Bring to a simmer and gently cook for about 30 -40 minutes. The gentler and longer you cook this the more the butternut squash flavours will infuse the curry (to be honest, I was hungry and did it for about 25 minutes!).
- About 5 minutes before serving, add the prawns and coriander. Stir well and continue to cook until the prawns go opaque and pink.
- Serve immediately on a bed of rice and a cold Tiger beer.
- Enjoy 🙂