1 teaspoon peeled and finely grated fresh root ginger
3 tablespoons Thai red curry paste
800 g (1 3/4 lb) butternut squash, peeled, deseeded and cut into bite-sized cubes
2 red peppers, cored, deseeded and cut into bite-sized pieces
400 ml (14 fl oz) can coconut milk
200 ml (7 fl oz) water
6 kaffir lime leaves
2 teaspoons grated palm sugar or caster sugar
3 lemon grass stalks, bruised
50 g (2 oz) skinless raw peanuts
small handful of Thai basil leaves
salt and pepper
steamed jasmine rice, to serve
Heat the oil in a large wok or frying pan until hot, add the onion, garlic and ginger and stir-fry over a medium heat for 1–2 minutes until softened. Stir in the curry paste, butternut squash and red peppers and stir-fry for a further 2–3 minutes.
Pour over the coconut milk and measurement water and add the lime leaves, sugar and lemon grass. Bring to the boil, then reduce the heat to low and simmer gently, uncovered, stirring occasionally, for 15–20 minutes or until the squash is tender. Season to taste.
Meanwhile, heat a small nonstick frying pan until hot, add the peanuts and dry-fry for 3–4 minutes or until toasted. Leave to cool, then roughly chop.
Ladle the curry into warm bowls, scatter over the Thai basil leaves and chopped peanuts and serve with steamed jasmine rice.