I’m excited today! Firstly because of this gorgeous red Thai curry packed with wintery vegetables like butternut squash, parsnips and carrots. But also because I have a little announcement to make: Amuse Your Bouche is the newest Ziplist partner!
A lot of you will know what Ziplist is already, but I shall explain for those of you that don’t. If you’ve been eagle-eyed over the last week or two, you’ll have noticed a new little button popping up on my recipes – the ‘save’ button! It shows up right next to the print button, like this (in case you’re not wearing your glasses today I even added a massive orange arrow to help you find it):
(Recipe: broccoli and feta fritters)
This means that you can now save my recipes with just the click of a button, ready to find again at a later date. To do so, you’ll need to make an account with Ziplist – it doesn’t take long and it’s totally free. Once you’re signed up, you’ll be able to create your very own ‘recipe box’ (which you can access using the link in the navigation bar at the top of every page on my blog). Here, you can save recipes you want to remember. Amuse Your Bouche isn’t the only blog you can save recipes from – lots of your other favourite blogs also have Ziplist save buttons, such as Damn Delicious, Budget Bytes, Lauren’s Latest, and about a million more (you can see the full list here).
Here’s the best part: once you’ve saved your favourite recipes, you can use them to design meal plans and automatically create shopping lists (!), and there’s even a mobile app that allows you to take your shopping lists and recipes with you when you go to the supermarket – this thing is genius! If you love being organised (or perhaps need some help staying organised!), I’d highly recommend getting signed up! And obviously saving as many Amuse Your Bouche recipes as possible…
Now, onto that curry!
I use a lot of parsnips, carrots and squash in the winter, but I don’t often do anything particularly interesting with them – they’re usually simply roasted, and they’re always served at the side of something (always an afterthought!). So this time I decided to try something a bit more interesting. Here they feature in a red Thai curry, which worked perfectly – since a red Thai curry has a hint of sweetness about it anyway, it went really well with the slightly sweet veg.
This curry is a bit more suitable for the winter than my usual red Thai curry – the starchy vegetables make it feel comforting like a winter stew, and a nice big bowl of hot curry was the perfect dinner for a cold evening.
- 2tbsp oil
- 250g butternut squash flesh, diced
- 1 onion, cut into thin strips
- 3 cloves garlic, minced
- 200g parsnip, diced
- 2 small carrots, diced
- 2tbsp red Thai curry paste
- 400ml coconut milk
- To serve: lots of fresh coriander and a lime
- Heat the oil in a large wok, and add the vegetables. Cook over a medium heat, stirring often, until the onion is soft and translucent. Add the curry paste, and mix to coat. Then add the coconut milk, and simmer for around 15 minutes until the vegetables are cooked. You will probably need to add a good dash of water as the coconut milk reduces - a Thai curry should have a fairly thin sauce.
- When the vegetables are soft and the sauce is at your desired consistency, serve the curry topped with plenty of fresh coriander and a squeeze of lime.