Kirly Sues Kitchen

Butternut squash and Sweet Potato Thai Green Curry

Butternut squash thai green curry


1 large butternut squash, cubed
1  medium sized sweet potato in slightly larger cubes
1 large (400g) can of coconut milk
2 – 3 tablespoons of thai green curry paste
1/2 a cup /150 ml of water
A handful of basil leaves, chopped
1 stick of lemongrass
1 teaspoon salt
1 teaspoon of sugar
half a red pepper, sliced thinly

Preparation Method

Put the coconut milk and lemongrass in a pan and bring the the boil. Boil to reduce for about 3 minutes.

Add the curry paste and continue to boil, stirring constantly for 2 minutes.

Add the water, butternut squash, sweet potato, basil, salt and sugar and bring back to the boil.

Turn down the heat and simmer for 10 minutes.

Add the red pepper and simmer for a further ten minutes, or until the butternut squash is tender.

Remove the lemongrass and serve with steamed rice.

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