Thai-Style Butternut Squash & Coconut Curry

Boil a kettle

Peel and chop your red onion[s] into wedges

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely, keeping some aside for garnish

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the onion wedges with a pinch of salt and cook for 3-4 min or until starting to soften

Once starting to soften, add your butternut squash cubes and cook for a further 2-3 min

Dissolve your vegetable stock mix in 300ml [450ml] [600ml] boiled water – this is your vegetable stock

Bash your lemongrass with a rolling pin

Remove the tough outer layers of the lemongrass

Add the chopped ginger, chopped chilli (can't handle the heat? Go easy!) and your red Thai curry paste to the pan and cook for 1 min or until fragrant

Once fragrant, add the vegetable stock, the outer lemongrass layers and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook, covered, for 10-15 min or until the sauce has reduced and the vegetables are tender

Meanwhile, add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, chop your coriander finely, including the stalks (keeping the leaves and stalks separate!)

Chop your lime[s] in half

Chop your roasted peanuts roughly

Once the vegetables are tender, add the coriander stalks to the pan

Add your cultured coconut and the juice of half your lime[s] to the pan – this is your Thai-style butternut squash & coconut curry

Cut the remaining lime into wedges

Discard the lemongrass