SIMPLE SQUASH & LIME PICKLE CURRY

Simple squash & lime pickle curry image

A chunky, all-in-one curry that's made in a single pan - by John Torode

Provided by John Torode

Time 1h5m

Number Of Ingredients 10

Ingredients

5 tbsp vegetable oil
100g red Thai curry paste
2 tbsp palm sugar or light brown sugar
2 medium butternut squash , peeled, deseeded and cut into 4.5cm chunks
2x 400g cans coconut milk
200ml carton coconut cream
1 tbsp fish sauce
2 tbsp lime pickle, from a jar
3 lemongrass stalks, bruised with the back of a knife
50g beansprout

Steps:

Heat the oil in a heavy-based frying pan and add the red curry paste. Fry for 2 mins, then add the sugar and cook for 4 mins until sticky and fragrant.
Add the squash, stir well and cook for 2-3 mins, then pour in the coconut milk and the coconut cream, season with the fish sauce and add the lime pickle and lemongrass. Bring to the boil and cook for about 25-30 mins over a medium heat until the squash is soft but not mushy.

Nutrition Facts : Calories 422 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium