Here's how you do it
- In a pan, bring 50ml of coconut milk to a boil over a medium heat. Peel the butternut squash & chopped into chunks. Set aside until later.
- Add the curry paste and cook until the red oil splits and rises to the surface. Then add the chopped butternut and the remaining coconut milk. Simmer until tender.
- Season with fish sauce and palm sugar to create a slightly salty but well-balanced taste.
- When it boils again, add the Kaffir lime leaves and chillies. Turn off the heat and add the sweet basil leaves.
- Ladle into a serving bowl and garnish with more fresh chillies and coriander, if preferred. Serve with steamed jasmine rice.
Saiphin's Tip: Many traditional Thai curries are cooked with coconut milk. This gives a thin, almost soupy consistency but that doesn't mean a lack of flavour. With the right aromatics in the right quantities, a thin curry can taste just as intense as a thick one.
This recipe is brought to you by Saiphin, head chef and founder of Rosa’s Thai Cafe. Discover her Thai Cooking 101 on our blog.