I absolutely LOVE Thai food and I’m dying to visit Thailand so I can have the authentic experience! I never expected to like a curry that is coconut based but there’s such a wonderful explosion of flavour in Thai food. There’s a sweetness and a hotness all in one. I personally love spicy food so of course I’ll take any excuse to have Thai red chillies in my food! AND, on a cold day (which is often in Canada), this will definitely warm you up!

I will say that this recipe is Thai-inspired; I cannot claim it’s authentic BUT I quite like it! It’s a coconut curry recipe that is super easy and has lots of flavour and lots of veggies!

I’ve made various versions of this recipe; using Thai curry paste and trying different coconut milks. The BEST versions to me are always dependent on the coconut milk used. When I’m in Asia; I get the best coconut milk – it actually comes in a bag and is so so fresh!

Unfortunately, in Canada, the best I have found is in a can. The brand that is my favourite is from Aroy-D (picture below). I really feel the right coconut milk impacts the flavour immensely!

Try it and let me know your thoughts!

Hope you enjoy it as much as I do!

xoxo!

INGREDIENTS:

• 1 cup ( 100 grams) of chopped onion
• 2 cups (270 grams) peeled and cubed butternut squash
• 2 cups (145 grams) chopped mushrooms
• 1 cup (90 grams) chopped green beans
• 2 cups (175 grams) chopped broccoli florets
• 2 tbsp oil (organic grapeseed oil)
• 1 can coconut milk (14 fl oz)
• 500 mL water
• 3 tsp salt (to taste)
• Fresh cilantro and mint to garnish

TO BLENDER:

• 1 cup (135 grams) fresh tomatoes
• 1 tbsp rice vinegar
• 2 tbsp gluten free soy sauce
• 2 cloves of garlic
• 1 inch cube ginger
• 2 green chillies (OR can use red chillies)

STEPS:

Step 1: in a large skillet, sauté the onions and butternut squash on medium high heat for about 8-10 minutes

Step 2: In a blender, make a purée of tomato, ginger, garlic, chillies, soy sauce and rice vinegar

Step 3: Add purée to the skillet – sauté

Step 4: Add green beans, mushrooms and broccoli and salt to skillet – sauté

Step 5: Add coconut milk and water to skillet – let come to a boil

Step 6: Once the curry is boiling, reduce the heat to low-medium heat and let simmer for at least 10 minutes

Step 7: garnish with fresh cilantro and mint