- 1 kg butternut
- Sea salt and freshly ground black pepper, to taste
- Salted roasted peanuts, chopped, for sprinkling
- For the Thai peanut sauce:
- 1⁄2 cup smooth peanut butter with no added salt or sugar
- 1 cup coconut milk
- 1 T Thai curry paste
- 1 T fresh lime juice
- 1 t brown sugar
- Salt, to taste
- For the coriander rice:
- 200 g jasmine rice
- 1 1⁄2 cups water
- 3–4 T coriander chopped
Quarter the butternut lengthways. Steam until tender, about 15–20 minutes. Season lightly. Serve with the Thai peanut sauce and coriander rice. Sprinkle with chopped peanuts.
To make the Thai peanut sauce, simmer all the ingredients in a saucepan for a few minutes, whisking until smooth.
To make the coriander rice, soak the rice for 20 minutes. Drain and turn into a small saucepan and add the water. Bring to a bubble, then cover tightly and reduce the heat. Simmer for 10 minutes. Turn off the heat and allow to stand for 5 minutes. Remove from the hob, fluff up with a fork and mix in the coriander.
Chef's note: “The flavours blend together so well and peanuts also add protein to a vegetarian dish.”