This Thai butternut squash dish is a fabulous recipe that works well served over basmati rice and with a nice cold beer. One can eliminate the seafood altogether or replace with tofu for a vegetarian version, although I personally have never tried it this way. This is adapted from a Nigella Lawson recipe, and you will not believe how easy it is—and delicious!
1 14 oz can of coconut milk
1-2 Tbsp. Red Thai curry paste (gauge on how spicy you like it)
1 1/2 cups fish or vegetable stock (easiest to use the stock cubes boiled in water)
3 Tbsp. fish sauce
2 Tbsp. sugar
3 lemongrass stalks, each cut into three and bruised with the flat of a knife
1/2 tsp. turmeric
2 1/4 lbs. butternut squash (peeled and cut into large bite-size chunks)
1 lb. salmon fillet, preferably organic, skinned and cut into large bite-size chunks
1 lb. of peeled raw shrimp
(OR substitute 1 lb. extra-firm tofu, drained and cubed, for the seafood)
1 bunch Bok choi
Juice of 1/2 lime (use up to a full lime to taste)
Chopped fresh cilantro (for serving only)
- Skim the creamy (semi-solid) top off the can of coconut milk and put it—over medium heat—into a large saucepan or casserole with the curry paste. Let it sizzle and, using a whisk, beat the coconut milk and paste together until combined. Still beating gently, add the rest of the coconut milk, stock, fish sauce, sugar, lemongrass, and turmeric.
- Bring to a boil and then add the butternut squash. Cook on a fast simmer until the squash is tender (about 5-10 minutes). You will want to gauge this yourself.
- To the simmering curry/squash mixture add the salmon and shrimp. Cook for approximately 3-4 minutes or until done.
- Stir in the bok choy, and push down into the curry with a wooden spoon. You want to just wilt the bok choy.
- Next, squeeze in the juice of half a lime and stir.
- Take the pan off the heat and add the cilantro right before serving.