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.
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Serves
3
Acorn Squash
Tinned Smoked Mussels in Oil
Coconut Milk
Thai Red Curry Paste
Fish Sauce
Golden Caster Sugar
Makrut Lime Leaf
Fresh Thai Basil
Sugar Snap Pea
Vegetable Oil
TO SERVE (optional):
Jasmine Rice
Red Bird's Eye Chilli
Serves
3
Acorn Squash
Tinned Smoked Mussels in Oil
Coconut Milk
Thai Red Curry Paste
Fish Sauce
Golden Caster Sugar
Makrut Lime Leaf
Fresh Thai Basil
Sugar Snap Pea
Vegetable Oil
TO SERVE (optional):
Jasmine Rice
Red Bird's Eye Chilli
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Step 1.
Slice the squash into 1cm thick segments.
Step 2.
Cook the rice following pack instructions (if using).
Step 3.
Set a medium-large sauté pan, wok or saucepan over a medium-high heat. Add a splash of vegetable oil and fry the squash for 5-6 mins, turning them only occasionally, so the flesh darkens and colours a little. Season generously with flaky sea salt and transfer to a plate.
Step 4.
Add the oil from the tinned mussels to the pan, plus the solid top half of the coconut milk (leaving the thinner coconut water below). Cook over a moderate heat for 4 mins until the surface becomes a little shiny.
Step 5.
Stir in the red curry paste and leave to bubble for a further 4 mins, until richly coloured and fragrant.
Step 6.
Now stir in the fish sauce, sugar and the remainder of the tin of coconut milk. Return the squash to the pan and simmer for a final 4 mins.
Step 7.
Meanwhile, thinly slice the lime leaves, Thai basil and bird’s eye chilli (if using).
Step 8.
Add the mussels, sugar snap peas, lime leaves, chilli and ⅔ of the basil to the curry. Warm them through for 20 seconds, then remove from the heat.
Step 9.
Divide between bowls and garnish with the remaining basil. Serve with the rice in a separate bowl nearby.
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