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Ingredients:
  • 1 small butternut squash, about 750 gm (~1-1/2 lbs)
  • 2 tablespoons coarsely chopped shallots or yellow onion
  • 1 tablespoon coarsely chopped garlic
  • 2.5 cm (~1 in)  peeled and coarsely chopped piece fresh galangal
  • 1 whole seed casing of star anise.
  • 2 fresh green jalapeño chillies or 1 fresh green serrano or Thai chillie
  • 3 tablespoons plus 1/2 cup water
  • 3/4 cup coarsely chopped cilantro leaves and stems
  • 400 ml (14 ounces) unsweetened coconut milk (about 1 3/4 cups)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 cup fresh basil leaves


Method:
  1. Top and tail the squash and discard the ends. Cut down the lenght and emove the fibre and seeds  and peel the skin.
  2. Cut the peeled squash into 2.5 cm (~1 in) pieces
  3. Prepare the curry paste by homogenising the shallots/onion, garlic, ginger, chilies, the 3 tablespoons water, and 1/2 cup of the cilantro. You will have approx 60 ml (1/4 cup) of smooth bright green paste.
  4. Transfer approx 1/2 cup of the well mixed coconut milk into a wok or saucepan. Bring to gentle boil and continue until it thickens. Generally 2 to 3 minutes.
  5. Add the curry paste, remaining coconut milk, water, salt, sugar, star anise and squash and mix together well with the cocnut milk.
  6. Increase the temp and bring to a strong boil. Continue to cook the squash until tender. Approx 15 minutes.
  7. Cut the basil leaves into thin strips and reserve a few leaves for garnish.
  8. Add the leaves and the remaining cilantro, remove the star anise and remove from the heat immediately.
Serve with rice and garnish with the reserved basil leaves.

The heat of the curry can be moderated by using less chillie or by removing some of the seed attachment