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Sunday, 2 December 2012

Butternut Squash Thai Red Curry

Tom tonight,

Jess is off being drunk somewhere (I have the texts to prove it) and my housemate Lucy is leaving tomorrow to get herself her own place so were making a big curry for her last meal. This is the first time I've made a red curry, and because I am cheap I have bought a curry paste rather than making my own. It's probably not too hard to make your own but this is easy and I think it still tastes awesome. I'm making this with Thai sticky rice and pan-fried red cabbage. The vegetables used in this can be changed for others if you like but I like the colour combinations these bring - originally I was going to add the red cabbage but I saw online someone suggested doing this and honestly it turned out incredibly tasty so will definitely make this a regular part of my cooking. I also baked chicken breasts in the curry paste for Lucy as a non-vegan. Also added peanut butter for an extra flavour as I'm liking adding peanut butter to asian dishes and butternut squash and peanut butter are a match made in heaven.

This recipe makes enough for about 5 portions of curry and rice.


For the Curry:

1 Butternut Squash
1 large Onion
1 tbsp Olive Oil
3 tbsp Thai Red Curry Paste
4 cloves Garlic
1 small Chili
2 inch of fresh Ginger
6 large closed cup Mushrooms
1/2 a Courgette
1 Red Pepper
1/2 pack of Dwarf Beans
1 dessertspoon Peanut Butter
1/2 can Tomatoes
1 litre Boiling Water
1 1/2 tsp Bouillon
1 inch block of Creamed Coconut
3 tbsp Light Soy Sauce
Salt and Pepper to taste

For the Chicken:

1 Chicken Breast
1 tbsp Red Thai Curry Paste

For the Rice:
1/2 a pack of Thai Fragrant Rice
A sprinkle of Seaweed Flakes (my secret ingredient for everything)
Cold Water


First peel the butternut squash, drizzle with a little bit of oil and pinch of salt flakes and roast in a hot oven until cooked and browned.
Next put the rice on, cover with a centimetre of water and add a sprinkle of nori flakes if you have them, a sprinkle of jasmine leaves  also adds a great flavour if you have them.
Put on a high heat until bubbles form around the edge of the saucepan, then turn down to a low heat and put the lid on.
Leave until all the water has been absorbed, then fluff up and leave with the lid on to steam for a few mintues. While this cooks start the curry
Chop up the onion and fry in oil in a saucepan until soft.
Once soft, add the garlic, chili, ginger and curry paste, fry for a few minutes.
Chop up the mushrooms, courgette, pepper and dwarf beans and add to the saucepan, mix thoroughly and cook until soft.
Add the peanut butter and mix well, it helps to put the peanut butter to the bottom so it heats up and then it's easier to stir in.
Add the tomatoes and mix again.
Add boiling water until the vegetables are covered by about a centimetre of water and just a bit thinner than you want it to be.
Next add the stock and creamed coconut (you can make each of these separately if you want to but i didn't think it was necessary and this seemed easier to get the right consistency.
By this time the butternut squash should be nicely roasted, add this to the curry. At this point I rubbed the chicken with the paste and put in the oven to bake (reuse oven tray, save washing up, done).
Mix all of this together and bring to the boil.
Simmer until the correct consistency (as you like it).
At this point I quickly fried the cabbage (link) if you want to make that as a side.
Serve and enjoy.

Really pleased with how this came out, the curry paste I used wasn't fantastic but I imagine you could get nicer ones without too much effort, and if i find a decent recipe to make one I will definitely post it later. This could be very easily adapted to make it how you like, spinach might make a nice addition to this! As always, let us know your own versions at

Nutritional Info:

                      Calories   Carbs     Fat     Protein     Sodium     Sugar
          Total:     885         113       40         24          3481         42
Per Serving:       177          23        8           5            696          8

And 1 cup of rice adds around 240 calories, and 101 from the cabbage (worth it!) giving 512 for the meal in total! (not including chicken)

Ignore the cabbage, originally this post included that recipe.

I apologise for the steam, it was a very, very, very, very cold day.

The vegan version

And with the baked chicken.

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