Simple squash & lime pickle curry

• vegetable oil↗5 tbsp tbsp
• red Thai curry paste↗100g g
• palm sugar↗2 tbsp tbsp

  or light brown sugar

• butternut squash↗2 medium

  peeled, deseeded and cut into 4.5cm chunks

• coconut milk↗2x 400g cans g

  2x 400g cans

• carton coconut cream↗200ml ml
• fish sauce↗1 tbsp tbsp
• lime↗2 tbsp tbsp

  pickle, from a jar

• lemongrass3

  stalks, bruised with the back of a knife

• beansprout50g g

Step-by-step instructions

1. 1

   Heat the oil in a heavy-based frying pan and add the red Thai curry paste. Fry for 2 mins, then add the sugar and cook for 4 mins until sticky and fragrant.

2. 2

   Add the squash, stir well and cook for 2-3 mins, then pour in the coconut milk and the coconut cream, season with the fish sauce and add the lime pickle and lemongrass. Bring to the boil and cook for about 25-30 mins over a medium heat until the squash is soft but not mushy.