Massaman curry with butternut squash

Ingredients for 4 servings:

• 3 tbsp, mixed curry paste (Massaman curry paste from the Asian shop)
• 1 can coconut milk
• 2 tbsp sugar, brown
• 2 onions
• 1 garlic clove(s)
• 3 cm ginger
• 5 kaffir lime leaves, frozen
• ½ stalk lemongrass
• 2 potatoes
• ¼ pumpkin(s), (butternut squash) or Hokkaido
• 2 chicken breast fillets (approx. 250 g)
• 200 ml water, hot
• 200 g beans (green beans, frozen)
• 100 g peanuts, salted, from the can (amount according to taste)
• 2 tbsp fish sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

autumnal Thai curry with pumpkin, peanuts and potatoes

Remove the kaffir lime leaves from their stems and chop them into fine strips. Peel the ginger (using a vegetable peeler) and cut them into small cubes. Finely chop the lemongrass. Dice the garlic and slice the onion. Cut the chicken breast into fine strips. Mix with 1 teaspoon of the curry paste, the lime leaves, the ginger, the lemongrass, and the garlic. Let it marinate. Peel the potatoes and cut them into 1 cm cubes. Peel the butternut squash (Hokkaido with skin on) and also cut them into cubes. Bring the remaining Massaman curry paste, 5 tablespoons of coconut milk, and the brown sugar to a boil until the mixture becomes oily and fragrant. Add the onions and the remaining coconut milk to the pot and bring to a boil. Then add the chicken (with the spices), the potatoes, and the squash. Rinse the can of coconut milk with hot water and pour the liquid into the pot. After about 20 minutes, add the frozen green beans, canned peanuts, and fish sauce. Continue simmering until all ingredients are cooked and the beans still have a bit of a bite. Season with more fish sauce and sugar, if desired. We serve this with either basmati rice or homemade naan with black cumin and turmeric from the pan. Tip: Swap out the curry paste and vegetables for a completely different curry. The preparation remains the same.