coconut milk

When I went to Thailand a couple of years ago, I became a bit scared of coconuts. The locals told me that the most common death on the Island, was ‘death by fallen coconut’. I remember thinking, I can’t allow a coconut to be the thing that kills me, how embarrassing! So I spent the rest of the month constantly looking up and walking into trees/beach huts/local children etc. Managed not to die in the end though so that was good.
Anyway, I’m a little reluctant to call this a ‘Thai’ curry, as I’m not really sure what constitutes a ‘Thai’ curry. Hmm… Anyway, I like to freeze half of mine so there’s plenty for me to defrost and eat when I roll in drunk after a night out. Standard.

Butternut & coconut curry
Serves 4 / Hands on time 15 mins / Total time 1 hour 15 mins / V Vn Df ❄🌶
1 can chopped tomatoes
1 can full-fat coconut milk
1 can chick peas, drained and rinsed
Knob of fresh ginger, grated
2 tsp red miso paste
1 tbs light soy sauce
¼ chilli flakes
1 lemongrass stork, bashed
300g butternut squash, peeled and chopped into chunks
1 aubergine, chopped into chunks
Handful of fresh coriander, roughly chopped
Brown basmati rice to serve

Method
1. Preheat the oven to 200°C /180°C fan/400F/gas mark 6. Put the chopped tomatoes, coconut milk, miso paste, soy sauce, grated ginger, chilli flakes and bashed lemon grass into a large pot and bring to the boil. Meanwhile, wash and drain your chickpeas and put to one side.
2. Once bubbling, add the chopped butternut squash and the aubergine before putting the lid on a-jar and cook in the oven for 30 mins.
3. Carefully remove from the oven, add the chickpeas, replace the lid a-jar and cook for a further 30 mins.
4. Once cooked, remove from the oven and leave to rest for 5 mins. Meanwhile chop the coriander. Carefully fish out the lemon grass stork, stir in the coriander and serve with brown basmati rice.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.