This recipe is the result of a pretty intense Thai food craving, butternut squash and arriving home from a cold evening walk from work.
The curry is a warm mixture of creamy coconut milk, butternut squash, chicken and crunchy cashews with chilli and ginger to give it a kick. It took about 40 mins in total to make but was well worth the wait, serves 4.
1 Can organic coconut milk
4 Tablespoons organic coconut oil
2 Small red chillies
2 Cloves of garlic, crushed
1 Thumb sized piece of ginger
2.5 Tablespoons chilli powder
1 Tablespoons cayenne pepper
2 x Chicken breasts cut into strips or chunks, to keep it vegetarian, substitute with tofu
½ Small butternut squash, cut into cubes
½ Cup water
1/4 Cup cashews
2 Cups rice
Start by boiling the pieces of butternut squash for about 10 mins in water over medium heat.
While the squash is cooking, crush the garlic, chop up the chillies and cut the peeled ginger into strips.
Into a deep pan or wok, add two tablespoons of coconut oil and add the chicken/tofu, leave to simmer for about 5 mins.
Now add the water, butternut squash, chillies, garlic, ginger, chilli powder and cayenne pepper and coconut milk (basically just chuck it all in there).
Leave to simmer for about 15 mins, stirring regularly, adding cashews in the last 5 mins. While the curry is stewing, cook the rice as normal in boiling water with two tablespoons of coconut oil.