11.5 C
London
Wednesday, November 9, 2022

Meera Sodha’s vegan recipe for hot-and-sour squash Thai curry | Vegan foods and drinks

One of my favorite earthly pleasures is a Thai curry. For years, my favorite was the kind of inexperienced curry yow will discover solely in Thai kitchens located in English pubs (an exquisite phenomenon), however after a latest journey to Phuket, that has been trumped by gaeng som, or hot-and-sour curry. It’s vastly enlivening, and rescued from being eye-wateringly tart by a contact of sweetness and a few warmth. The unique dish is evident and soupy, which works within the searing Thai solar, however I’ve added some cashews to offer it a silky and wealthy sauce that’s extra suited to autumnal British climate.

Scorching-and-sour squash Thai curry

Beware vegan fish sauces: some will spoil this dish, as a result of they style nothing like fish sauce. The one one I’ve discovered that works properly is Thai Taste’s vegetarian “fish” sauce.

Prep 15 min
Prepare dinner 45 min
Serves 4

100g cashew nuts
1 butternut squash
(1kg)
Rapeseed oil
Tremendous sea salt
4 banana shallots
, peeled and roughly chopped (170g)
8 garlic cloves, peeled and chopped
4 Thai crimson chillies (8g), chopped
40g piece recent ginger, pores and skin on, chopped
1½ tsp floor turmeric
2 tbsp lime juice
(from 1-2 limes)
1 tbsp caster sugar
60g tamarind paste
3 tbsp vegetarian fish sauce
(see intro; examine the label when you want it to be gluten-free)
½ savoy cabbage (200g), reduce into 1½cm- thick ribbons
Jasmine rice, to serve

Warmth the oven to 220C (200C fan)/425F/gasoline 7 and line an oven tray with baking paper (reusable, ideally).

Put the cashews in a small, heatproof bowl, cowl with boiling water and put aside to soak.

High and tail the squash, then reduce first throughout the stomach after which into quarters. Scoop out and discard (or repurpose) the seeds, then reduce every quarter into 4cm-wide wedges. Rub two tablespoons of oil over the wedges, sprinkle with salt and lay the wedges on the lined tray. Bake for quarter-hour, flip on to the opposite sides, bake for an additional quarter-hour, then take away from the oven.

Now for the curry paste. Drain the cashews and put them in a blender with the shallots, garlic, chillies, ginger, turmeric, lime juice, sugar, six tablespoons of water, three tablespoons of oil and a teaspoon and a half of salt. Blitz to a paste.

Put 4 tablespoons of oil in a big pan on a medium warmth and, as soon as the oil is scorching, scrape within the paste from the blender. Prepare dinner, stirring typically, for 5 minutes, then add the tamarind paste, “fish” sauce and a litre of water. Stir, then add the cabbage and the roast squash, and produce the combination as much as a bubble. Flip down the warmth to a simmer for 10 minutes, or till the cabbage is tender, then style and regulate the seasoning, including extra fish sauce for saltiness or lime, if you want.

Ladle the curry into bowls and serve with jasmine rice.

Latest news

Related news