Butternut squash curry recipe

How to make butternut squash curry 1. Start by making the curry paste by lightly toasting the coriander seeds, cumin, and fennel seeds in a dry frying pan until they become aromatic. Next use a pestal and mortar to crush the spices to a coarse powder.

Next put the onion, garlic, ginger, chillies, lemongrass, lime zest, toasted spices and turmeric in a food processor and blend until it has the consistancy of a thick, even paste.

Use a large saucepan to fry the paste in vegetable oil for about 10 minutes, or until it takes on a deep crimson colour.

Add the coconut milk, vegetable stock, tamarind and sugar to the pan and simmer for 10 minutes on a low heat until the sauce thickens, then add the squash and cover for a further 10 minutes. Next add the green beans and simmer for a further 5 minutes.

Lastly stir in the fish sauce, lime juice and the choi-sum. Garnish with coriander, toasted cashews and the pumpkin seeds and serve with steamed rice.