Butternut squash and cashew nut curry

A simple curry is quick to make if you already have a curry paste.  Feel free to use a shop bought one, or make one using our recipe. This curry features butternut squash and cashew nuts but could equally be done with some beef, chicken or pork if you preferred (just brown the meat in the paste before you add the rest of the ingredients).  For Molly, we took out a portion of the curry before adding the fish sauce at the end and didn’t give her any of the cashew nuts.

For 2 adults and a little one you will need:

  • 3 tbsp red curry paste (either shop bought or our recipe)
  • 1 tbsp sunflower or ground nut oil
  • 1 large butternut squash peeled and chopped into 2cm cubes
  • 1 tin coconut milk
  • 1 tsp palm (or caster) sugar
  • 1 tbsp fish sauce
  • 1 handful of toasted cashew nuts (optional)
  • Freshly chopped coriander (optional)

Method:

Fry the paste in a pan with the oil for about 5 minutes until it starts to go golden brown.  Add the chopped squash, coconut milk, sugar, fish sauce and cashews (if using).

Simmer for 15 – 20 minutes (or until the squash is cooked).  Serve with boiled rice and sprinkle with fresh coriander if you have it.

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