# [[Coconut Curry - Butternut Squash]] **Prep Time:** **20 minutes** **Cook Time:** **40 minutes** **Yield:** 4 servings ## Ingredients - 1 medium butternut squash (~2–2.5 lb / 900–1100 g), peeled, seeded, cubed (1-inch / 2.5 cm) - 2 tbsp (30 ml / 28 g) neutral oil - 1 tsp (5 g) kosher salt (for roasting) - 1 small yellow onion, finely diced - 4 cloves garlic, finely minced - 1.5 tbsp (22 g) fresh ginger, grated - 1–2 tbsp (15–30 g) fresh lemongrass paste (or 1 stalk, smashed & minced) - 2–3 tbsp (30–45 g) high-quality red curry paste (Mae Ploy or Maesri preferred) | [[Red Curry Paste]] - 1 can (13.5 oz / 400 ml) full-fat coconut milk 👀 (separate ~⅓ cup / 80 ml for finishing) - 1 cup (240 ml) chicken stock (or water + better-than-bouillon) - 1 lb (450 g) boneless skinless chicken thighs, cut into large bite pieces (or chickpeas for veg) - 1 tbsp (15 ml) fish sauce - 1–2 tsp (5–10 ml) lime juice (to taste) - 1 tsp (5 g) palm sugar or brown sugar (optional) ### Finishing Layer: - 1 tbsp (14 g) unsalted butter 👀 - ½ tsp lime zest - Fresh cilantro ### For Serving: - Jasmine rice (~2 cups cooked / 400 g) - Lime wedges - Optional: Thai basil, chili oil, or sliced red chili ## Instructions 1. Preheat oven to ==425°F (220°C)==. Toss squash with oil and salt. Roast for **25–30 minutes** until deeply caramelized (edges browned, not just soft). Set aside. 2. In a heavy pan or Dutch oven, heat 1 tbsp oil over medium. Add chicken thighs, season lightly, and sear for **3–4 minutes** until lightly browned (not fully cooked). Remove and set aside. 3. In the same pan, add remaining oil. Sauté onion with a pinch of salt for **6–8 minutes** until soft and slightly golden. 4. Add garlic, ginger, and lemongrass. Cook **1–2 minutes** until fragrant. 5. Add curry paste. Cook for **3–5 minutes**, pressing and stirring constantly until: - color deepens - oil begins to separate slightly - aroma becomes intense (This is the most important step.) 5. Add the thick coconut cream from the top of the can (not the watery part yet). Fry the paste in it for **2–3 minutes** until it looks glossy and slightly split. 6. Pour in remaining coconut milk + stock. Stir smooth and bring to a gentle simmer. 7. Return chicken to the pot. Simmer for **10–12 minutes** until cooked through. 8. Add roasted squash and simmer **5–7 minutes** to integrate flavors. 9. Season with fish sauce, lime juice, and sugar (if needed). Taste carefully: - flat → add salt/fish sauce - too rich → add lime - too sharp → tiny sugar 10. Turn off heat. Stir in reserved 👀 coconut milk, butter 👀, and lime zest. #### Notes - Frying curry paste in fat is non-negotiable. This is where 80% of flavor comes from. - Coconut cream separation = correct technique, not a mistake. - Butter at the end sounds wrong but makes it *noticeably* better. - Don’t overcook squash after roasting—it should hold shape, not dissolve. - If using chickpeas, crisp them separately in a pan first for better texture. --- # Chickpea as first class **Prep Time:** **20 minutes** **Cook Time:** **40 minutes** **Yield:** 4 servings ## Ingredients - 1 medium butternut squash (~2–2.5 lb / 900–1100 g), peeled, seeded, cubed (1-inch / 2.5 cm) - 2 tbsp (30 ml / 28 g) neutral oil - 1 tsp (5 g) kosher salt (for roasting) - 1 small yellow onion, finely diced - 4 cloves garlic, finely minced - 1.5 tbsp (22 g) fresh ginger, grated - 1–2 tbsp (15–30 g) fresh lemongrass paste (or 1 stalk, smashed & minced) - 1.5–2 tbsp (22–30 g) homemade red curry paste (start here, adjust to taste) - 1 can (13.5 oz / 400 ml) full-fat coconut milk 👀 (separate ~⅓ cup / 80 ml for finishing) - 1 cup (240 ml) vegetable stock - 2 cans (15 oz / 425 g each) chickpeas, drained, rinsed, and thoroughly dried 👀 - 1 tbsp (15 ml) fish sauce (or soy sauce for vegetarian) - 1–2 tsp (5–10 ml) lime juice (to taste) - 1 tsp (5 g) palm sugar or brown sugar (optional) ### Finishing Layer: - 1 tbsp (14 g) unsalted butter 👀 - ½ tsp lime zest - Fresh cilantro ### For Serving: - Jasmine rice (~2 cups cooked / 400 g) - Lime wedges - Optional: Thai basil, chili oil, or sliced red chili ## Instructions 1. Preheat oven to ==425°F (220°C)==. Toss squash with oil and salt. Roast for **25–30 minutes** until deeply caramelized (edges browned, not just soft). Set aside. 2. Heat a large pan over medium-high. Add a thin layer of oil and cook chickpeas in a single layer. Let them sit undisturbed for **3–4 minutes**, then toss occasionally for another **4–5 minutes** until lightly crisped and golden. Season lightly with salt. Remove and set aside 👀. 3. In a heavy pan or Dutch oven, heat 1 tbsp oil over medium. Add onion with a pinch of salt and cook for **6–8 minutes** until soft and slightly golden. 4. Add garlic, ginger, and lemongrass. Cook **1–2 minutes** until fragrant. 5. Add curry paste. Cook for **3–5 minutes**, pressing and stirring constantly until: - color deepens - oil begins to separate slightly - aroma becomes intense (Critical step—this builds the base.) 5. Add the thick coconut cream from the top of the can. Fry the paste in it for **2–3 minutes** until glossy and slightly split. 6. Pour in remaining coconut milk + stock. Stir smooth and bring to a gentle simmer. 7. Add roasted squash and simmer **5–7 minutes** to integrate flavors. 8. Add most of the chickpeas (reserve ~¼ for topping 👀). Simmer **3–5 minutes** just to warm through—do not overcook or they’ll lose texture. 9. Season with fish sauce, lime juice, and sugar (if needed). Taste and adjust: - flat → add salt/fish sauce - too rich → add lime - too sharp → tiny sugar 10. Turn off heat. Stir in reserved 👀 coconut milk, butter 👀, and lime zest. #### Notes - Dry chickpeas thoroughly before crisping—moisture kills browning. - Don’t simmer chickpeas too long in the curry—they’ll go soft and lose contrast. - Frying curry paste in fat is still the most important step. - Butter at the end is optional, but noticeably improves texture and flavor. - If you want extra texture, add toasted cashews or peanuts at serving.