This is a totally thrown together recipe created the other night with the limited ingredients I had because I was waiting for the online food shop to arrive. With a red onion, butternut squash, a bunch of coriander and a pouch of Thai curry paste I rustled up the most delicious and incredibly quick curry for two, here's how:
Ingredients: 1 butternut squash, 1 red onion, 2 cups of Thai fragrant sticky rice, fresh coriander, 1 can of organic coconut milk, 2 tablespoons of Thai curry paste and a teaspoon of coconut oil.
It's quick because butternut squash cooks so quickly! I just threw in the sliced red onion and butternut squash together in coconut oil and fried until the butternut squash could be easily cut with a knife. I then added the curry paste and half the can of coconut milk. Simmered again for 5 mins, in total it took just 15 minutes and I let the rice cook alongside. Just sprinkle with chopped coriander and a sprinkle of black sesame seeds.
This recipe is refined sugar, diary free, gluten free and suitable for vegans.
Top tip: save some of the rice and the half can of coconut milk in the fridge for a breakfast porridge, recipe to follow!