Butternut Squash Laksa

Instructions

1. 1

   Heat oil in a large pot and sauté minced garlic and ginger for 1 minute until fragrant.

   Tip: Don't let the garlic burn, keep the heat at medium.

2. 2

   Stir in the red curry paste and cook for 2 minutes, stirring constantly to release the spice flavours.

   Tip: The paste will darken slightly and become more aromatic when ready.

3. 3

   Add the cubed butternut squash and stir to coat with the curry mixture. Cook for 3 minutes.

   Tip: This initial roasting of the squash in the curry paste deepens its flavour.

4. 4

   Pour in the vegetable stock and coconut milk, add the bruised lemongrass stalks, and bring to a gentle simmer.

   Tip: The lemongrass will infuse the entire broth with its citrusy note.

5. 5

   Simmer for 20 minutes until the butternut squash is completely tender and breaks easily with a fork.

   Tip: Test with a knife to ensure it's fully cooked.

6. 6

   Remove the lemongrass stalks, then stir in the fish sauce and lime juice. Taste and adjust seasoning as needed.

   Tip: These final flavourings brighten the rich curry and add depth.

7. 7

   Add the chopped bok choy and simmer for 2-3 minutes until just wilted but still crisp.

   Tip: Add the greens last to maintain their colour and texture.

8. 8

   While the curry finishes cooking, prepare the rice noodles according to package directions. Drain and divide among serving bowls.

   Tip: Thin rice noodles cook very quickly, usually in 4-5 minutes.

9. 9

   Ladle the hot laksa over the noodles and garnish generously with fresh Thai basil. Serve immediately with lime wedges on the side.

   Tip: The fresh basil adds a bright, aromatic finish that completes the dish.