We adore spicy food and one of our absolute faves is Thai curry, particularly green thai curry. We add plenty of chilli to make the heat unbearable to some, however this delicious recipe we have toned it down for most to enjoy. And yes, it is vegetarian, which isn't common in our house!
SERVES 4
INGREDIENTS:
1 medium sized Butternut Squash
1 tin of chickpeas
1 whole bag of spinach
1 ½ brown onion
4 cloves of garlic
4 tbsp Thai green curry paste
1 tin Coconut milk
100ml chicken stock
1 red chilli
2 tsp cumin powder
2 tsp chilli powder
2 tsp ground coriander
400g basmati rice
METHOD:
Preheat your oven to 200C.
Peel and deseed your butternut squash and place in an oven proof tray. Sprinkle the cumin powder, ground coriander and chilli powder and drizzle a little oil. Place in the oven for 20 minutes.
In a pot, put the garlic, onion, chilli and spinach on a medium heat. Wilt down the spinach and brown off the onion and garlic. Let it sweat on a low heat for around 8 minutes.
Take the butternut squash out of the oven and place into your pot. Add the thai green curry paste, chicken stock and the coconut milk and mix thoroughly.
Drain your chickpeas and add to the same pot and let everything cook and simmer for a further 15-20 minutes
In the meantime you can prepare your rice. Rinse the rice thoroughly before putting onto boil. It usually takes around 20 minutes to be cooked until light and fluffy
Serve up your curry (Thai curries tend to traditionally be quite soup-like) on top of your rice and enjoy.
Commentaires