Squash and chickpea Thai-style curry
Thai style squash and chickpea curry
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Main Dish
Cuisine: Thai
Servings: 4 People
Calories: 564 kcal
  • 10 Dried thai chilli birds eye chilli are the most typical used in Asia for curries. For a milder taste, knock out the seeds
  • 2 stalks lemongrass finely sliced (or 2tbsp of lemongrass paste)
  • handful galangal finely sliced (or 1 tbsp of galangal paste)
  • bunch coriander leaves Use mostly the stems, or if you can get roots, use about two roots
  • 1 kaffir lime Use just the zest, finely sliced (avoid the white pith).
  • 0.5 tsp white peppercorns
  • 1 tsp course salt
  • 4 shallots peeled and sliced
  • 6 cloves garlic peeled and sliced
  • 1 bunch Thai basil leaves or subsitute with ordinary basil or spinach (different flavour, but adds colour)
  • 1 medium squash I used butternut, but if in season - you can use any squash, peel and cut into cubes
  • 1 medium red pepper Capsicum or bell pepper or anything red!! It's for colour really - cut into chunks
  • 1 can tinned chickpeas (US: garbanzo beans) drained and rinsed
  • 1 tbsp palm sugar or muscavado if you can't get palm sugar
  • 1 tbsp soya sauce
  • 400 ml coconut milk This is about one can
  • 250 ml vegetable stock
  1. First of all, grind the chillis into a powder and set aside
  2. In the mortar, place the lemongrass, salt and pepper, galangal, lime zest, coriander and pound into a paste.
  3. Now add the garlic and shallots and continue pounding. Add the chilli and continue pounding until you have a smooth red curry paste.
  4. Take one half of one can of coconut milk and pour into a large pan, add the paste and cook on a high heat until the coconut milk has reduced right down and the fat has separated. When the coconut has reduced right down, you should be left with a paste at the bottom with an oily appearance.
  5. Add the cubed squash and the rest of the coconut milk with the stock and give a good stir. Bring to the boil and reduce to a simmer. Add more stock if it's too thick, or you want a lighter curry.
  6. Now add soy sauce and taste, add a little more and taste. Add about a tablespoon of palm sugar, stir and taste. At this point, you're adjusting the seasoning to how you like it - balancing the saltiness with the sweetness. Don't go bonkers with the sugar! It doesn't need much at all. If it's not hot enough, add hot chilli powder. Here's a little tip for you - to get a vegetarian "fishy flavour" to it, add some nori flakes (dried seaweed)
  7. Cook for about 10 minutes, but add the chickpeas (garbanzo beans) about 5 minutes from the end.
  8. About two minutes from the end, add the chopped pepper and torn pieces of basil leaves. Serve over jasmine rice.
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