Recipe by The Tasty Tart Cookery School
Heat a large saucepan.
When good and hot, add oil & sweat onion with a pinch of salt for 5 mins
Add garlic for 1 minute
Add butternut squash and sweet potato and sauté for 5 mins with lid on
Stir through curry paste to coat all veg
Pour over the stock and cover
Simmer for at least 10 mins
Check veg is soft by inserting a knife
Blend with either a stick blender or in a food processor
Return to pot, whisk in the coconut milk and fresh coriander
Check for seasoning & serve
For The Homemade Thai Curry Paste
Toast the seeds in a dry pan until fragrant. Remove to a pestle & mortar and grind until fine.Check how hot your chillis are by tasting a little. If they are very hot, you may want to reduce the quantity of chilli in the paste. Add all the other ingredients to a food processor and whizz until you have a paste.