by Luke Willsmore
11/01/2014
Ingredients: -
Method: -
• Preheat the oven to 190ºC/375ºF/gas 5
• Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard
• Chop the squash into 3cm chunks, leaving the peel on but removing any thick skin
• Halve and deseed the red pepper and cut into 3cm chunks
• Add the squash and the pepper to a roasting tray
• Drizzle with a lug of olive oil
• Sprinkle with a pinch of salt and pepper and toss together
• Roast in the hot oven for about 30 minutes, or until golden and slightly charred
• Remove from the oven and put aside
• Trim the lemongrass stalks, peel back and discard the outer leaves, bash them a few times with the heel of your hand or a rolling pin to crush them
• Trim the spring onions
• Halve and deseed the green chillies
• Peel and roughly chop the garlic and ginger
• Set aside a few sprigs of fresh coriander
• Whiz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves (if using), until everything is finely chopped – the smell will be amazing!
• While whizzing, pour in the soy sauce and fish sauce, if using
• Blitz again until you have a smooth paste
• If you don’t have a food processor, chop everything by hand as finely as you can – it may take a while but it will be so worth it
• Finely chop the red chilli and put to one side
• Place a large pan or wok over a high heat
• When it’s really hot, add the groundnut and sesame oils, swirl them around, then carefully drop in the baby corn and your green curry paste and stir-fry for about 30 seconds
• Pour in the coconut milk and stock
• Add the mangetout, roasted squash and roasted pepper
• Give it all a good stir, bring to the boil and cook for a few minutes
• Have a taste and add a bit more soy sauce if you think it needs it
• Push down on the lime and roll it around to get the juices going, then cut it in half
• Squeeze the juice into the pan – this will give your curry a lovely twang
• Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard
• Chop the squash into 3cm chunks, leaving the peel on but removing any thick skin
• Halve and deseed the red pepper and cut into 3cm chunks
• Add the squash and the pepper to a roasting tray
• Drizzle with a lug of olive oil
• Sprinkle with a pinch of salt and pepper and toss together
• Roast in the hot oven for about 30 minutes, or until golden and slightly charred
• Remove from the oven and put aside
• Trim the lemongrass stalks, peel back and discard the outer leaves, bash them a few times with the heel of your hand or a rolling pin to crush them
• Trim the spring onions
• Halve and deseed the green chillies
• Peel and roughly chop the garlic and ginger
• Set aside a few sprigs of fresh coriander
• Whiz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves (if using), until everything is finely chopped – the smell will be amazing!
• While whizzing, pour in the soy sauce and fish sauce, if using
• Blitz again until you have a smooth paste
• If you don’t have a food processor, chop everything by hand as finely as you can – it may take a while but it will be so worth it
• Finely chop the red chilli and put to one side
• Place a large pan or wok over a high heat
• When it’s really hot, add the groundnut and sesame oils, swirl them around, then carefully drop in the baby corn and your green curry paste and stir-fry for about 30 seconds
• Pour in the coconut milk and stock
• Add the mangetout, roasted squash and roasted pepper
• Give it all a good stir, bring to the boil and cook for a few minutes
• Have a taste and add a bit more soy sauce if you think it needs it
• Push down on the lime and roll it around to get the juices going, then cut it in half
• Squeeze the juice into the pan – this will give your curry a lovely twang
• Pick the leaves off the remaining coriander sprigs
• Serve the curry sprinkled with the coriander leaves and the chopped red chilli, and some fluffy rice
• Serve the curry sprinkled with the coriander leaves and the chopped red chilli, and some fluffy rice
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