Todays juicy dish is a delicious quick and easy thai butternut squash curry. It has very few ingredients and from start to dinner table it will only take you about an hour to make – and you will have more than enough food for 4 people.
1 butternut squash
10 thai eggplants (or 1 normal eggplant)
2 cans of coconut milk
Half a chili
1-2 tablespoons red curry paste
1 teaspoon of good curry powder (I use a mango curry one)
2 tablespoons Coconut oil for frying
1-2 teaspoons of himalaya salt
250 grams brown rice
500 ml water
1 tablespoon salt
Start off by baking the squash for 10 mins at 200 degrees – this will make it a lot easier to peel and chop.
While it’s baking chop eash eggplant into 6 pieces. Chop the chili very fine and fry chili and eggplant in the coconut oil and curry paste for 5 mins. There’s a lot of different curry pastes. The best ones you will get in a thai/chinese supermarket. Find your favorite 🙂
When the squash is soft on the outside take it out and leave to cool for a bit.
Now would be a good idea to start cooking the brown rice as it needs 35 mins to cook.
Take out the seeds of the squash and dice it up.
Add the butternut squash to the eggplant and chili and add the coconut milk. Season with salt and curry and leave to simmer for 20 mins. A couple of times during this time Smash some of the squash pieces with the back of a spoon to enhance flavor and texture to the sauce.
And you’re done! ENJOY! And please share.