Thai Red Curry Hasselback Butternut Squash –  Homemade Curry Paste

♨ Preparation

1. Prepare the Butternut Squash
   Preheat the oven to 180°C conventional heat.
   Peel the butternut squash, cut it in half lengthwise and remove the seeds and fibrous centre.
   Place each squash half cut-side down on a chopping board.
   Position two wooden sushi chopsticks alongside the squash, one on either side. Using a sharp knife, make thin, evenly spaced cuts across the squash, approximately 3–5 mm apart.
   The chopsticks act as a barrier and prevent the knife from cutting all the way through the squash.
2. Roast the Squash
   Pour the vegetable broth into a large ovenproof dish.
   Place both Hasselback squash halves into the dish, cut-side down, with the slices facing upwards.
   Cover loosely with foil for the first part of roasting to prevent excessive browning.
   Roast for approximately 45–55 minutes, depending on the size and thickness of the squash.
   About 10 minutes before the end of cooking, remove the foil and brush both squash halves with the homemade chili oil, allowing a little oil to run between the slices.
   Return to the oven until the squash is golden, tender and easily pierced with a knife. Add a splash of water to the dish if the broth evaporates completely.
3. Prepare the Homemade Thai Red Curry Paste
   Remove the stems from the dried red chilies and soak them in warm water until softened. Drain thoroughly.
   For a milder paste, remove some or all of the seeds.
   Lightly toast the coriander seeds, cumin seeds and white peppercorns in a dry frying pan until fragrant.
   Transfer the toasted spices to a mortar and grind finely.
   Add the softened chilies, lemongrass, shallot, garlic, galangal, coriander roots, makrut lime zest and coarse salt.
   Pound everything into a thick, aromatic paste. Alternatively, use a small food processor, adding only a little water if necessary.
   Finally, mix in the red miso paste.
   Measure out 1½–2 tablespoons for the curry. Reserve any remaining paste for another recipe.
4. Prepare the Vegetables
   Peel and finely dice the onion.
   Mince the garlic cloves and cut the red bell pepper into thin strips.
   Lightly tear the makrut lime leaves to release their aromatic oils.
5. Prepare the Curry Base
   Heat a large non-stick frying pan over medium heat.
   Add the diced onion with a small splash of water and sauté gently until translucent.
   Add the minced garlic and continue cooking briefly until fragrant, adding another splash of water if necessary.
   No additional cooking oil is required.
6. Add the Coconut Milk and Curry Paste
   Pour the coconut milk into the pan and stir gently.
   Add 1½–2 tablespoons of the homemade Thai red curry paste and whisk until fully incorporated.
   Stir in the brown sugar and light soy sauce.
   Add the makrut lime leaves and sliced red bell pepper.
   Simmer gently over medium-low heat until the pepper softens and the sauce develops a rich, creamy consistency.
   Taste and adjust the seasoning if necessary.
7. Finish the Curry
   Remove the makrut lime leaves before serving.
   If the sauce becomes too thick, loosen it with a little water or some of the remaining vegetable broth from the roasting dish.
   Keep warm over very low heat without boiling vigorously.
8. Garnish and Serve
   Carefully transfer the roasted Hasselback butternut squash halves to a large serving plate.
   Spoon the creamy Thai red curry sauce generously over the squash, allowing it to flow between the individual slices.
   Drizzle the freshly squeezed lime juice over the finished dish.
   Garnish with fresh Thai basil and serve with additional lime wedges.
   Jasmine rice can be served separately if desired, but the roasted butternut squash also makes a satisfying centrepiece on its own.