A hot and sour thai style curry adapted for colder climes. The recipe is from ” Dinner ” by Meera Sodha.
Ingredients
- 100 g cashew nuts
- 1 butternut squash 1kg
- rapeseed oil
- fine sea salt
- 4 banana shallots peeled and roughly chopped (170g)
- 8 garlic cloves peeled and chopped
- 4 thai red chillies chopped, 8g
- 40 g piece fresh ginger skin on, chopped
- 1½ tsp ground turmeric
- 2 tbsp lime juice from 1-2 limes plus 1 lime cut in wedges
- 1 tbsp caster sugar
- 4 tbsps tamarind paste
- 3 tbsp fish sauce use That Taste if using vegetarian
- 200 g rainbow chard stems cut into 2 cm pieces, leaves cut into ribbons
- jasmine rice to serve
Servings:
Instructions
- Heat the oven to 220C (200C fan)/425F/gas 7 and line an oven tray with baking paper.Put the cashews in a small, heatproof bowl, cover with boiling water and set aside to soak.
- Top and tail the squash, then cut first across the belly and then into quarters. Scoop out and discard (or repurpose) the seeds, then cut each quarter into 4cm-wide wedges. Rub two tablespoons of oil over the wedges, sprinkle with salt and lay the wedges on the lined tray.
- Bake for 15 minutes, flip on to the other sides, bake for another 15 minutes, then remove from the oven.
- Now for the curry paste. Drain the cashews and put them in a blender with the shallots, garlic, chillies, ginger, turmeric, lime juice, sugar, six tablespoons of water, three tablespoons of oil and a teaspoon and a half of salt. Blitz to a paste.
- Put four tablespoons of oil in a large pan on a medium heat and, once the oil is hot, scrape in the paste from the blender. Cook, stirring often, for five minutes, then add the tamarind paste, fish sauce and a litre of water.
- Stir, then add the chard and the roast squash, and bring the mixture up to a bubble. Turn down the heat to a simmer for 10 minutes, or until the cabbage is tender, then taste and adjust the seasoning, adding more fish sauce for saltiness or lime, if you wish.
- Ladle the curry into bowls and serve with jasmine rice.
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