1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
3/4 tsp Thai red curry paste
2 tsp fresh ginger (grated or pureed) or ground ginger powder
1/2 tsp turmeric
1/2 serrano chilli, seeded and thinly sliced
1 piece lemongrass, about 3" in length
2 cups chicken stock
1 tbsp fish sauce
3/4lb butternut squash peeled and cubed
1 cup coconut milk
1/2lb green beans, cut into 1" pieces
3/4lb raw shrimp peeled and deveined
Handful of Thai or regular basil, shredded, for garnish
In a large pot, warm the olive oil. Add the onions and cook until soft but not browned, about 5 mins. Add the garlic, curry paste, ginger, turmeric, chilli, lemongrass and cook stirring frequently so as not to burn, about 3 mins. Add the stock and fish sauce and simmer for 5 mins, covered.
Add the butternut squash, cover and cook for 5-7 minutes or until squash is tender when pierced with a knife. Add the coconut milk and green beans, cover and cook for a further 5 mins. Add the shrimp and cook another 3-5 mins until opaque. Remove lemongrass and discard.
Serve in warmed bowls, garnished with shredded basil.
Serves 4