Butternut Squash & Watercress Thai Curry

I had people over on Sunday night and purposely dug up a recipe up from an old British Glamour Magazine (I have to keep up on my British celebs!) so that I could use my new woks from World Market.

This was very tasty and had a bit of bite to it! I really loved all the different textures with the nuts, coconut, squash, and watercress.

(I used shredded coconut instead of creamed…)

Butternut Squash Curry

Sorry British Glamour Magazine, I couldn’t find this recipe online:

Heat 2 tbsp oil and fry 1 chopped red onion for 2-3 mins.

Stir in 1-2 tbsp red curry paste until liquid. Then add 1 butternut squash chopped and skinned. Fry up for a few minutes and add 2 cups veggie stock. Cook until squash is soft and add 1/2 cup of shredded coconut, 1/2 cup of cashew nuts (chopped) and simmer for 5 minutes.

Add watercress and serve!

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2 Comments Add yours

  1. Sandy says:

    Looks really delicious!

    1. LindsayODonnell says:

      Thank you!

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