Squash curry with coconut milk
Squash simmered in a coconut milk curry, with basmati rice.
Active time25 min
Cooking30 min
Total1 h
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Ingredients
- 800 g butternut squash
- 100 ml water
- 15 ml sunflower oil
- 400 ml coconut milk
- 30 g red curry paste
- 280 g basmati rice (dry)
Preparation
Peel the squash, remove the seeds and cut the flesh into cubes measuring 2 centimetres. Rinse the rice.
800 g butternut squash280 g basmati rice (dry)- vegetable peeler
- knife
- colander
Heat the oil in a saucepan and fry the curry paste for 1 minute. Add the squash, coconut milk and the 100 ml of water. Cover and simmer for 25 minutes, until tender.
100 ml water15 ml sunflower oil400 ml coconut milk30 g red curry paste- saucepan
While the squash simmers, cook the rice in a saucepan of boiling water according to the packet instructions, for about 12 minutes. Drain and serve with the curry.
- saucepan
- colander
Allergens
- Crustaceans
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration