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Wednesday 17th January 2018

Yellow Butternut Squash and Pak Choi Curry

Serves 4 


400ml coconut milk 

2 tablespoons yellow curry paste 

2kg butternut squash, peeled and cut into chunks 

4 baby pak choi, cut into quarters 

15g (large handful) thai basil 

crushed sea salt 

*Add any additional vegetables to taste


Start by skimming the thick creamy milk from the top of the coconut milk and place it a large non-stick saucepan. Bring the pan to the boil over a high heat and add the curry paste. Cook for 2 minutes, stirring until the coconut and curry paste are combined and sizzling. 

Add the remaining coconut milk to the pan with the butternut squash. Bring to the boil, cover and simmer over a low heat for 15 minutes until the squash is tender but not soft. Season to taste with crushed sea salt. 

Add the pak choi and simmer for 4 minutes until just wilted. Remove the pan from the heat and stir in the thai basil. To serve, spoon into warmed bowls.