Cooking Instructions
1.
Add the
oil (15 mL)
to a large saucepan and place on a medium heat. Add the
onions (2)
,
butternut squash slices (1 pack)
,
ginger (10 g)
,
red chilli (2)
and
garlic (3 cloves)
and cook for 5 minutes until the onions are sweet and translucent.
2.
Stir in the
Thai green curry paste (1 pack)
followed by the
vegetable stock (500 mL)
and
coconut milk (1 tin)
. Bring the mixture to the boil then reduce the heat and simmer for 15 minutes, until the squash is soft and tender.
3.
Transfer the contents of the saucepan to a blender and blitz until smooth.
4.
If serving hot, return to a clean saucepan and heat through; alternatively serve cold. Either way, scatter over the
coriander (to taste)
and
red chilli (1)
; if liked, to serve.