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
- Place all curry paste ingredients in a food processor and blend until combined and all ingredients are finely chopped.
- 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
- In a large soup pot, heat boil over medium heat and sauté onions with salt until soft and translucent.
- Add 1/4 cup of the coconut milk and all of the curry paste and cod for 1 minute.
- 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.
- Add optional fish sauce and season with sambal oelek and salt.
- Remove from heat and add basil leaves and roasted cashews.
- Serve over jasmine rice.
Bon appetit!
These recipes by Heidi Scheifley were originally published in our Hollyhock Cookbook
