Coeliac Friendly Recipe Of The Month

Gaeng Karee Fuktong* [V][GF]

Roasted Butternut Squash Curry – Serves 4

Ingredients

1 medium/large butternut squash

3dsp sunflower oil

2 heaped dsp yellow curry paste,

800ml coconut milk, 21% fat

200ml water

4 kaffir lime leaves, torn

1dsp Madras curry powder

1tsp turmeric powder

1tsp salt

1dsp or 20g palm sugar

300g potato, diced, par-boiled

150g onion, diced

1dsp crispy shallots, to garnish

Cooking method

• Heat the oven to 180°C/gas mark 4.
• Peel the butternut squash and cut it lengthways into 6 pieces. Brush with oil and put in the oven for about 30 minutes or until they begin to soften. Keep to one side.
• Heat the wok to medium heat. Add the oil and curry paste and stir until you get an aroma.
• Add the coconut milk and water, bring to the boil and add the kaffir lime leaves, curry powder and turmeric with the salt and palm sugar.
• Stir until the palm sugar is dissolved.
• Put in the potatoes, butternut squash and onion and cook for 3 minutes.

To serve

Sprinkle with the crispy shallots and serve Thai jasmine rice on the side.