Yield:2-3 portions (without noodles), 4 portions with noodles or rice 1x
400 g butternut squash (about 1/2 medium sized squash)
2 tbsp of olive oil
3–4 dl vegetable stock
3 dl coconut milk
about 40 g of fresh (or frozen) spinach
0.5 tbsp palm sugar (or other brown sugar)
2 tbsp fish sauce
3 garlic cloves
4 cm piece of ginger peeled and grated
4 kaffir lime leaves
4 tsp of red curry paste
2 tsp peanut butter
1 tbsp sesame oil
1 tbsp soy sauce
a bunch of coriander: just the stalks (reserve the leaves for garnishing)
rice noodles or rice
Peel the butternut squash and remove the seeds. Cut into small cubes (about 1 x 1cm). Peel and cube the onion. Add the vegetables into a big sauce pan with the oil and fry until the pumpkin has browned a little.
While the pumpkin and onion are cooking, mix all the curry paste ingredients in a blender. Blitz to a paste.
Add the curry paste to the sauce pan. Add also the vegetable stock. Let it boil in medium heat until the pumpkin is cooked through.
Blend about 2/3 of the laksa with a hand blender. (You can blend it all, but I like to have some pumpkin pieces to bring some texture!)
Finally, add the coconut milk, juice of the lime, fresh spinach, palm sugar and fish sauce and let it simmer on low heat for 2-3 minutes.
Finish each plate with salted peanuts and fresh coriander leaves. (If you want to make the bowl look pretty, spoon 1 tbsp of coconut milk on top!)
I made this laksa without noodles, but if you want, you can add them after blending and cook them through in the laksa broth.