Ingredients

1 butternut squash, cubed
1 large (400g) can of coconut milk
2 - 3 tablespoons of thai green curry paste
1/2 a cup (about 150ml) of water
A handful of basil leaves, chopped
1 stick of lemongrass
1 teaspoon salt
1 teaspoon of sugar
half a red pepper, sliced thinly

Notes

Good with basmati rice and mixed salad leaves. Serves 2.

Method

Put the coconut milk and lemongrass in a pan and bring the the boil. Boil to reduce for about 3 minutes.

Add the curry paste and continue to boil, stirring constantly for 2 minutes.

Add the water, butternut squash, basil, salt and sugar and bring back to the boil.

Turn down the heat and simmer for 10 minutes.

Add the red pepper and simmer for a further ten minutes, or until the butternut squash is tender.

Remove the lemongrass and serve with basmati rice.