|Suitable for vegans.|
For Thai Red Curazy Paste:
1 shallot, chopped
1 stalk fresh lemongrass, minced
1-2 red chilies, or 1 tsp cayenne pepper
4 cloves garlic
1 thumb-size piece ginger, sliced
2 tbsp tomato puree
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp. ground white pepper
2 tbsp soy sauce, plus salt to taste
1 tsp sugar
2 tbsp chili powder
3 tbsp thick coconut milk, or just enough to keep the blades turning (use the rest for cooking the curry)
2 tbsp fresh-squeezed lime juice
1/4 tsp. cinnamon (Optional)
1 Tbsp Thai golden mountain sauce, available at Asian stores (Optional)
You will only need a small amount of this for your curry so the rest will keep well if covered and put in the fridge. Or you can just buy it in a jar!
For the curry:
1 tbsp sunflower / olive oil
2 tbsp Thai Red Curazy paste
200ml coconut milk
1/2 butternut squash, deseeded, peeled, cut into 2cm chunks
1 red bell pepper, julienned
150g green beans, ends cut off
Salt and pepper
Parsley to garnish
Rice to serve
Heat oil in pan on medium heat and add paste, let cook for 1 -2 minutes to release flavour.
Add coconut milk and butternut squash, cover and let cook for 15 minutes.
Uncover, stir well and add pepper and green beans.
Cook for 5 minutes or until vegetables are cooked through.
Add salt and pepper to taste.
Serve with rice.