Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Authentic Thai Red Curry

Authentic Thai Red Curry
Authentic Thai Red Curry

Our friends from Greedy Khao came to our kitchen and cooked us this outrageously tasty Authentic Thai Red Curry. We’ve had lots of Thai Red Curries before but this was up there with the best. 

Ingredients
Method

Ingredients

Ingredients

  • 3 cups coconut milk
  • 3 tbsp good quality thai red curry paste (plant based)
  • 1 butternut squash (cubed)
  • 1 tbsp palm sugar
  • 1/4 cup light soy sauce
  • 1.5 cups puffed tofu (plant based)
  • 1 cup water1 tsp fresh lime leaves (chopped(
  • 1 chilli (chopped)
  • 1/2 cup thai sweet basil leaves

To garnish

  • Thai sweet basil leaves
  • Red chillies

To serve

  • Jasmine rice

Method

  1. 1.

    Heat the wok and pour in 1/4 of the coconut milk.

  2. 2.

    Add the curry paste and stir it until it’s well mixed.

  3. 3.

    Add the butternut squash.

  4. 4.

    Stir the butternut squash so it’s well covered in sauce.

  5. 5.

    Add the rest of the coconut milk, the sugar and the soy sauce, stir them round, put the lid in and simmer for 15-17 minutes (or until butternut squash is cooked)

  6. 6.

    Add the tofu, water and lime leaves and stir them into the curry.

  7. 7.

    Turn off the heat, add the basil and the chilli, fold them into the curry.

  8. 8.

    Serve over jasmine rice. BOSH!