800g – 1 kg (2-2.25 lbs) butternut (or similar) squash–peel (potato peeler works great) and deseed the squash, then cut into bite-sized chunks
2 Tablespoons sunflower oil
1 onion, halved and thinly sliced
2 large garlic cloves, thinly sliced
2-4 mild or medium red chili’s, deseeded and thinly sliced
1 generous Tablespoon of favorite curry paste or powder (I used Thai Kitchen’s red curry paste)
400 ml (approx 14 oz) can of coconut milk
A squeeze lime or lemon juice
Sea salt & fresh ground black pepper
***See note below
Chop/prepare all the ingredients ahead of time.
- Heat the oil in a large saucepan over medium-low heat. Add the onion and sweat, stirring gently occasionally, for about 10 minutes.
- Add the garlic and chili’s and cook for a couple more minutes.
- Stir in the curry paste/powder and cook for a minute or two. (It’s going to smell sooooooo good at this point.)
- Add the squash chunks, some salt & pepper, and stir well to coat them all in the spicy, oniony mixture. Cook 2 more minutes.
- Pour in the coconut milk’s liquids and solids, stir well and bring to a SIMMER. Cover and cook gently (no boiling) for approx 20 minutes, stirring carefully now and then. You want the squash tender and yielding to a fork, but not mushy or falling apart.
- When the squash is cooked just enough, taste the curry sauce and add more salt and pepper if needed. Finish with a spritz of lime/lemon juice.
- Ladle into bowls and serve with rice and/or flatbread.
NOTE: Green beans – cut into 4-5 cm (2″) lengths, add to the mixture about 8-10 minutes before it’s done cooking – will add color, texture, and it will make a complete protein when combined with either the rice or bread.