Thai Squash Red Curry

So this took no time, lasts for a god few days, went down a hit with meat-eating folks cos it's chock-a-block with flavour and it's just all round so easy to make.

It has all the colour of a thai red curry but you don't have to skin any chicken breasts or debone any wings. It's quick to clean up after and the flavor develops in the left over containers. Even colleagues smelt it as I ate my lunch and remarked how good it seemed. Honestly kids it's a great little dinner for up the sleeve.

You'll need....

1 butternut squash
200g basil
3 dessert spoons of red curry paste
1 can of chopped tomatoes
1 can of coconut milk
1/2 a lime
3 stalks of lemon grass
6 kaffir lime leaves
3 dried, sliced, deseeded chillies
1/2 teaspoon of crushed ginger
1 teaspoon of soy sauce
1 teaspoon of dried coriander, garam masala, paprika, cayenne pepper and paprika
1 clove of crushed garlic

Sesame seeds to garnish

Serve with fluffy basmati rice (I'll get Neil to do a blog post on boiling the perfect rice - he's such a dab hand)

You'll need to......

Peel the squash and chop it into cubes. Then boil it for about 15 minutes until soft.

Heat the pan to a medium heat and add in some oil. Throw on the garlic, ginger and chillies. After a minute add the curry paste and cook for two mins.

Add the kaffir lime leaves, lemon grass (chopped into small pieces) and half the can of coconut milk. Also add your can of chopped tomatoes. ***Warning: always get the organic canned tomatoes because the cheaper ones can contain unripened tomatoes that were canned green***** Cook for another two minutes.

Add the rest of the coconut milk and soy sauce and simmer for a good ten minutes at a low heat till sauce has reduced.

Add in your squash, basil and lime juice. Leave on a low heat while you boil your rice.

Serve with lime on the side and a sprinkle of sesame seeds.

Box the leftovers :)