Prep Time: 



Vegetable/groundnut oil for cooking
1 onion, chopped
1 butternut squash (cubed, not too big)
1 small sweet potato, cubed (same size as squash)
1 clove of garlic
2 tablespoons curry paste (homemade recipe below/shop bought or if not available, add grated ginger, chilli, lemongrass or lemon zest)
400 ml vegetable/chicken stock
200 ml coconut milk (the rest of the tin can be frozen)
Bunch of fresh coriander, chopped
Homemade Thai Curry Paste  
2 teaspoons coriander seeds
2 teaspoons cumin seeds
5 fresh red chillies, chopped coarsely
2 green chillies, chopped coarsely
2 large cloves of garlic
4 onions, chopped roughly
2 sticks of fresh lemongrass
3 kaffir lime leaveszest of half a lime
A tablespoon or so of Sesame Oil to loosen (use the groundnut or vegetable oil if you don’t have sesame)


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.

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