Butternut squash and coconut stew with galangal

Updated at: Fri, 12 Jul 2024 12:40:04 GMT

Step 1

Peel the squash, discard any seeds and fibres and cut the flesh into small dice roughly 2cm square. Warm a little oil in a frying pan, add the cubes of squash and cook until lightly browned on all sides.

Step 2

Pour in the coconut milk and stock and bring to the boil, then lower the heat to a simmer. Add the grated galangal and the spring onions, season with salt and black pepper and continue cooking until the squash is tender and on the point of collapse.

Step 3

Wash and roughly shred or tear the greens then push them down into the hot stew and leave them for 5 or 6 minutes over a low to moderate heat until they have wilted. Finish the stew by adding lime juice and salt to taste. You want a good balance of sour lime and sweet coconut with a little galangal in the background. Add the Thai basil and coriander just before serving.

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