Recipes...Thai Butternut Squash and Leek Curry yummy
substances
Butternut Squash-peeled and cubed-3 cups
Leeks-2 cups
overwhelmed Garlic-1 tbsp
crushed Ginger or Galangal -1 tbsp
Lemongrass-2 stalks
floor Cumin-1 tsp
floor Coriander-1 tsp
full fat Coconut Milk-2 cups
Oil -2-3 tbsp
Salt-to flavor
instructions
reduce the lemongrass and puree in a blender or food processor with a little water to make a paste.
In a skillet or a wok warmth oil or butter.
upload the leeks and saute for approximately a minute.upload the ginger,garlic and lemongrass.
Saute for some other minute or two.
upload the cumin and coriander.Saute until aromatic.
add the cubed butternut squash.blend nicely.
add coconut milk and salt and produce to a boil.
reduce the warmth, cover and cook till the squash has cooked but nonetheless holds it shape (about 10 mins).
upload a little water if too thick.
Serve hot on a bed of rice.
enjoy.
Butternut Squash-peeled and cubed-3 cups
Leeks-2 cups
overwhelmed Garlic-1 tbsp
crushed Ginger or Galangal -1 tbsp
Lemongrass-2 stalks
floor Cumin-1 tsp
floor Coriander-1 tsp
full fat Coconut Milk-2 cups
Oil -2-3 tbsp
Salt-to flavor
instructions
reduce the lemongrass and puree in a blender or food processor with a little water to make a paste.
In a skillet or a wok warmth oil or butter.
upload the leeks and saute for approximately a minute.upload the ginger,garlic and lemongrass.
Saute for some other minute or two.
upload the cumin and coriander.Saute until aromatic.
add the cubed butternut squash.blend nicely.
add coconut milk and salt and produce to a boil.
reduce the warmth, cover and cook till the squash has cooked but nonetheless holds it shape (about 10 mins).
upload a little water if too thick.
Serve hot on a bed of rice.
enjoy.
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