Sort ingredients
jdyer
QR Code
Listen
Pdf
Peel the butternut squash and cut the neck into 1 inch thick discs. Salt them well, then place a large cast iron pan on the stove over medium-high heat. Drizzle in the olive oil and sesame oil and once the pan is hot, sear the butternut discs well on both sides.
Once the discs are well browned, remove them from the pan and add the diced onion (adding more olive oil if needed). Cook until the onions begin to get some color, then add the chopped garlic and ginger.
Stir occasionally and allow the aromatics to cook down for a few minutes, then add the coconut milk, curry paste and fish sauce. Stir to combine everything well, then gently nestle the butternut back into the pan. Once the mixture comes to a simmer, place a lid on and cook for 10-15 minutes, flipping the butternut and continuing to cook until they are tender but not falling apart. Add stock or water if the coconut milk mixture gets too thick.
Once fully cooked, remove from the stove and drizzle in the rice vinegar, then top with cilantro and crispy shallots before serving.