Simple squash & lime pickle curry

Name: Simple squash & lime pickle curry
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 5 Tbsps vegetable oil; 100 grams red Thai curry paste; 2 Tbsps palm sugar or light brown sugar; 2 mediums butternut squash, peeled, deseeded and cut into 4½ cm chunks; 400 grams 2x coconut milk; 200 milliliters carton coconut cream; 1 Tbsp fish sauce; 2 Tbsps lime pickle, from a jar; 3 lemongrass stalks, bruised with the back of a knife; 50 grams beansprout

Simple squash & lime pickle curry requires about 1 hour and 5 minutes from start to finish. This recipe makes 8 servings with 383 calories, 4g of protein, and 30g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, beansprout, brown sugar, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. Users who liked this recipe also liked Spiced squash pasta with lime pickle, Simple Coconut Quinoan and Lentil Curry with Lime Mango, and Simple Summertime Basil Chicken Curry with Coconut Ginger-Lime Rice.

Instructions

Heat the oil in a heavy-based frying pan and add the red curry paste. Fry for 2 mins, then add the sugar and cook for 4 mins until sticky and fragrant.

Ingredients you will need

Red Curry Paste

Sugar

Cooking Oil

Equipment you will use

Frying Pan

Add the squash, stir well and cook for 2-3 mins, then pour in the coconut milk and the coconut cream, season with the fish sauce and add the lime pickle and lemongrass. Bring to the boil and cook for about 25-30 mins over a medium heat until the squash is soft but not mushy.

Ingredients you will need

Coconut Cream

Coconut Milk

Fish Sauce

Lemon Grass

Pickles

Squash

Lime

Equipment

Frying Pan

Ingredients

Servings:

5Tbsps

vegetable oil 100grams

red Thai curry paste 2Tbsps

palm sugar or light brown sugar 2mediums

butternut squash, peeled, deseeded and cut into 4½ cm chunks 400grams

2x coconut milk 200milliliters

carton coconut cream 1Tbsp

fish sauce 2Tbsps

lime pickle, from a jar 3

lemongrass stalks, bruised with the back of a knife 50grams

beansprout

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.