This year the squash did very well growing in the garden alongside a handful of ornamental gourds , although picked a few months ago they keep well somewhere cools and dry ( my in-laws keep their stocks going right through to next year were picked a few months ago but have kept well . With the dizzying prospect of moving house and not really wanting to devote a packing box to squash we ate eating out way through a moutain
Thai Red Curry Paste is a variety of spicy, sweet, sour, and salty ingredients, this red curry paste made up of red chili, garlic, lemongrass, salt, shallot, kaffir lime peel, galangal, and shrimp paste. I use Mae Ploy of course you can make your own blend however I have yet to find a source of kaffir limes close to home. This paste really is delicious and keeps for months in the fridge.
To make this vegetarian you could easily skip the beef, replacing it with tofu certainly the sweet squash soaks up all the flavours from the curry paste.
Red Thai Squash and Beef Curry
600g of squash cut into 2cm cubes
200g of beef stewing steak finely sliced
400ml of coconut milk
5 heaped tbsp of red thai curry paste ( Mae Ploy Red Curry Paste )
2 handfuls of cherry tomatoes
Handful of fresh coriander leaves and roots
1 large white onion
1 tsp of vegetable oil
- Fry the curry paste in the oil for a minute or so
- Add the onions and beef.
- Finally add the squash and mix well into the paste and onions
- Pour over the coconut milk , add the tomatoes, coriander leaves.
- Cover and simmer for 40 minutes
- Serve with white rice or rice noodles