Butternut Squash Curry

Mild vegetarian Thai styled curry

1. 1

   1. Add tin of coconut milk to a saucepan. Bring the pan to the boil over a high heat and add the curry paste. Cook for 2 minutes, stirring until the coconut and curry paste are combined and sizzling.
   
   2.Add butternut squash and salt. Bring to the boil, cover and simmer over a low heat for 15 minutes until the squash is tender but not soft.
   
   3.Add the pak choi and simmer for 4 minutes until just wilted. Remove the pan from the heat and stir in the basil.
   
   4.Whilst curry is cooking cook the rice for 10-12 minutes in salted simmering water until just tender then drain and mix with the coriander and toasted almonds.
   
   4. Serve