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Recipe: Fresh Thai Green Curry with Butternut Squash and Roasted Cashews

By The Hollyhock Kitchen. Posted on October 26, 2020 in Stories + Recipes

A fresh mix of Thai flavors is the answer to all our taste buds’ desires. A fresh blend of Thai spices bathe in this creamy coconut milk broth, creating a subtle green aromatic curry. The simple contrast of butternut squash and crunchy cashews is all this needs to let the fragrant Thai flavours shine through. Of course, you can add a hodgepodge of vegetables and change the dish entirely – this version is for the purists.

Serves 6-8. Vegan, gluten free.

Fresh Thai Green Curry Paste

Ingredients

Makes 1.5 cups

  • 4 large cloves garlic
  • 1/2 cup diced shallots
  • 2 tbsp finely diced galangal or ginger
  • 3 tbsp finely minced lemongrass
  • 2 cups loosely packed cilantro
  • 2 cups loosely packed Thai basil or sweet basil
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 medium jalapeno, seeded
  • 6 scallions, chopped
  • 1 tsp salt
  • 2 tbsp coconut sugar or brown sugar
  • 12 kaffir lime leaves, veins removed and finely chopped
  • 2 tbsp lime juice

Method

  1. Place all curry paste ingredients in a food processor and blend until combined and all ingredients are finely chopped.
  2. Set aside to use with recipe below!

Thai Green Curry  with Butternut Squash & Roasted Cashews

Ingredients

  • 1 tbsp coconut oil
  • 1 large onion, thinly sliced
  • Pinch of salt
  • 3 cups of coconut milk
  • 1 1/2 cups fresh Thai Green Curry paste as prepped above
  • 5 cups peeled and diced butternut squash
  • 1 cup of Vegetable Stock
  • 2 tbsp fish sauce (optional)
  • 1 tsp sambal oelek or other hot chill sauce (optional)
  • 1 cup loosely packed whole Thai basil or sweet basil leaves
  • 1 cup roasted cashews

Method

  1. In a large soup pot, heat boil over medium heat and sauté onions with salt until soft and translucent.
  2. Add 1/4 cup of the coconut milk and all of the curry paste and cod for 1 minute.
  3. Stir in the stock, butternut squash, and remaining coconut milk and bring to a gentle boil, turn down low and simmer until squash is tender. Do not vigorously boil, as the delicate flavour of the coconut milk will be lost.
  4. Add optional fish sauce and season with sambal oelek and salt.
  5. Remove from heat and add basil leaves and roasted cashews.
  6. Serve over jasmine rice.

Bon appetit!

These recipes by Heidi Scheifley were originally published in our Hollyhock Cookbook

Showing 3 comments
  • christine stalinski
    Reply

    Thanks hope to come and volunteer sometime soon. Cheers. JOY

  • Claudia Clarke
    Reply

    1 and 1/2 cups of curry paste? Please let me know if this is correct…
    Thanks,
    Claudia

    • Loretta Laurin
      Reply

      Hi Claudia — You have a good eye! We realized this recipe doesn’t make sense without our Fresh Green Curry Paste recipe… so we added that above. Store bought paste is much more concentrated so the amount would need to be adjusted for this recipe. Let us know how it works out for you!

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