- tbsp red curry paste
- 2tbsp coconut cream
- 400ml (13fl oz) skimmed milk
- 3 spring onions, cut into short lengths
- 500g (1lb) butternut squash, peeled and cubed
- 12 button mushrooms, halved
- 250g (8oz) cherry tomatoes
- fish sauce, to season
- small bunch coriander, leaves chopped
- cooked noodles or rice, to serve
- 1 lime, cut into wedges, to serve
In a deep frying pan, heat the curry paste and coconut cream together over a low heat, stirring. Pour in the milk, stir well, and bring to a simmer.
Add the spring onions and butternut squash and cook for about 10 minutes, until the squash is just tender. Add the rest of the vegetables and simmer for another 5 minutes.
Season with fish sauce to taste, sprinkle over the coriander and serve on noodles or rice, with the lime wedges on the side.
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