Thai Red curry with Squash noodles
Thai curry is a staple meal for us, having visited Thailand for 3 weeks on our honeymoon, we developed a love for all things Thai. The food there is just so incredible, the flavours are out of this world, and the dishes always fiery hot, which I love! Here is decided to add spiralized butternut squash to the curry instead of having it with rice or using noodles, and it was genuinely one of the most delicious meals I’ve had in a long time. The spiciness of the curry with the sweet firm noodles as a delight, and definitely a meal I will make again and again. Don’t be afraid to use a good quality curry paste when making a red or green curry, I often use a gmo, preservative free and vegan friendly one by A Taste of Thai, and its absolutely fabulous and as authentic tasting as the homemade paste we made in Thailand. For my dish this time I wanted to tell you how to make a paste, but if you cant find the ingredients, please sub with shop bought… In Thailand we had to pound the ingredients in a pestal and mortar, but its much easier to use a blender or processor!
- 2 cloves garlic
- 1 inch peeled galangal
- 1 tbsp cold pressed rapeseed oil or melted coconut oil
- 1 tsp lime rind
- 1 tsp cumin seeds
- 1 tsp paprika
- 4 medium Red chillies
- 2 medium stalks of lemongrass
- 0.5 medium white onion
- 2 piece kaffir lime leaves
- 1 tsp coriander seeds
- 1 dash Pink salt
- 1 tin coconut milk
- 1 tbsp fish sauce or miso paste
- 2 tbsp honey
- 1 cup kale and spinach
- 1 handful sugar snap peas
- 1/2 medium small beetroot
- 0.5 medium Red pepper
- 1 small Sliced lime to serve
- 1 handful fresh coriander (cilantro)
- 2 medium spring onions
- 6 piece mini sweetcorn
- 1 handful mushrooms
- 1 medium squash
- 1 medium hot thai chilli
- To make a the curry paste, add the bruised chopped lemongrass in a bowl along with the lime and leave to soak for half an hour.
- Put a pan on a low heat and toast the coriander and cumin seeds for about minute until you can start to smell their aroma.
- Put all of the ingredients into a blender or processor (I used a miniature processor for this) and pulse, you will need to scrape the sides down now and then and carry on pulsing until its smooth, empty into a small bowl whilst you prepare the rest of the ingredients.
- Spiralize 5/6 inch piece of peeled squash, chop the rest of the veggies and open up the can of coconut milk.
- To a wok, add a little coconut oil and heat for a minute, then add the curry paste, cook for a few minutes whilst constantly stirring.
- Add 1/4 tin of coconut milk and mix well, then add the veggies except for the squash noodles, the miso/fish sauce and sweetener and stir fry for 2/3 minutes.
- Add the rest of the coconut milk and the noodles and bring to a simmer (at this point taste the sauce to check if it needs more sweetening or seasoning).
- Cook on a medium heat until the noodles are just starting to get tender, but not soft.
- Season with salt if needed and serve in bowls topped with spring onion, coriander and fresh lime.