Thai green curry roasted squash with coconut rice
One whole butternut squash
4-5 kefir lime leaves
dark soy sauce
Bag of spinach (or other leafy green eg kale)
1 small white onion
1 green chilli
2 garlic cloves
1 inch ginger
2tbs thai green curry paste
1 can coconut milk
1tbsp fish sauce
small bunch coriander
RICE for 1
100ml coconut milk
handful of cashews
1 red chili
1 spring onion
few coriander leaves
1. Half squash lengthways, scoop out seeds and score flesh. Rub with oils, crushed garlic, chilli flakes and soy sauce. Season with salt/pepper.
2. Place squash skin side down on oven tray and scatter with lime leaves. Roast 200c for 30-40mins until you can stick a knife in at and is tender.
3. Meanwhile, blend together all the sauce ingreds except the curry paste, coconut milk and fish sauce until smooth, adding about half a cup of water as you go (chop the onion and ginger roughly first). Do in batches if blender small or using a hand blender.
4. Gently fry the paste in a little olive oil for 5mins, stirring. Add curry paste and fry for further 2-3mins. Add coconut milk and fish sauce and simmer on a low-med heat. Taste, season. You prob won't need much salt because fish sauce.
5. Add rice, coconut milk and water to a pan. Place on lid and bring to the boil on highest heat. Turn right down to lowest and leave with lid on while liquid absorbs. Should take 8-10mins. Try not to take the lid off to check for at least 7 mins. If liquid gone and rice still hard, add a splash of water and give a couple more mins.
6. While rice cooks, lightly toast cashews in a dry frying pan. Finely chop nuts, red chilli and spring onion.
7. Slice cooked squash into large chunks. Spoon rice onto plate and top with squash. Spoon over a ladle or so of green sauce. Top with nuts, chilli, coriander and spring onion. Serve.
Freeze or chill portions of sauce and use as a base for a different curry or with chicken or fish. Chop remaining squash into chunks. Chill and mix with salad, pasta, or chuck into any curry or stew.