Thai curries are a great way to eat delicious healthy food without getting bored. In Thailand, we used to enjoy curries but they were a bit too spicy. I always remember a wonderful green curry we had in Nakhon Rachasima, a town in the East of Thailand: I spent the whole meal with tears in the eyes, but it was absolutely delicious, and I still enjoyed it.
At home, you can just put the desired quantity of curry paste, and if you have guests that don’t like spicy food, or can’t eat any spicy food for health reasons, you can just skip the paste and it will still be delicious.
With Thai curries, the choice is wide: green curries, red curries, yellow curries, made with chicken, fish, seafood, and served with rice or noodles (like in the North of Thailand). And you can also make vegetarian curries, which are really delicious.
So, here is a vegetarian curry that’s very popular both with the family and with our guests.
The quantity of paste I have given in the recipe below gives you a very spicy curry, so you may want to only put 1 tsp if this is your first attempt.
Serves 2 – Prep. time 30 min
1 tbsp red curry paste (will be very spicy)
1/2 tbsp coconut oil
2 cloves garlic, minced
4 kaffir lime leaves (use frozen ones)
12 oz. (350g) butternut squash, cut into cubes
0.8 cup (200 ml) coconut milk (without added starch)
1.8 oz (50g) whole almonds, without skin, not toasted
1 tbsp fish sauce (nuoc mam)
1 tbsp coriander leaves
Heat the oil on medium heat, add garlic and kaffir lime leaves. Sauté for about 30 seconds, then add the red curry paste and sauté for another 30 seconds.
Add the butternut cubes and sauté for 2 more minutes.
Add 0.4 cup (100 ml) warm water and cook for 10 minutes, covered, on low to medium heat.
Add coconut milk, almonds, and simmer on low heat, covered, until the butternut is done (still a little firm).
When the butternut is done, add fish sauce and coriander leaves. Taste and add more fish sauce if needed.
Serve with 1/2 cup cooked thaï rice per person.