Thai red squash and spinach curry
- October 2011
- Serves 4
- 40 minutes to make, 20-25 minutes to cook
Debbie Major uses squash, spinach and coconut milk to create this fragrant Thai red curry recipe.
- 31.9g (16.8g saturated)
- 27.6g (15.3g sugars)
Freeze the raw paste after step 1 in a small container or freezer bag for up to 6 months. Defrost at room temperature and continue from step 2.
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