Red Acorn Squash & Smoked Mussel Red Curry

4.5
0
Notes
25 mins cook
This is a sweet, smoky and spicy Thai-style red curry using seasonal squash and tinned mussels. The firm-fleshed acorn squash is ideal perfect here, although could also use hubbard or butternut squash. It’s a satisfying, light meal that’s ready in 25 minutes.
Ed Smith

Ed Smith

Acorn squash and mussel curry
Serves
3
Acorn Squash
Tinned Smoked Mussels in Oil
Coconut Milk
Thai Red Curry Paste
Fish Sauce
Golden Caster Sugar
Makrut Lime Leaves
Fresh Thai Basil
Sugar Snap Peas
Vegetable Oil
TO SERVE (optional):
Jasmine Rice
Red Bird's Eye Chilli

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    Ed Smith

    Ed Smith is an award-winning food and recipe writer. After leaving a career as a lawyer for a life in food, he trained as a chef, worked briefly in restaurants and pop-ups, and now cooks, consults and writes. He’s the author of 4 cookbooks (Good Eggs; Crave; On the Side; and The Borough Market Cookbook), and the co-author of 1 book about food for kids (Welcome to Our Table). Ed regularly contributes recipes to all the major UK food magazines, websites and broadsheet supplements, and is the curator of the Rocket & Squash newsletter and social accounts (@rocketandsquash). Photographer: Sam A Harris.

    Ed Smith
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