{Low Carb} Dinner Party – Main: Thai Curried Butternut

I love dinner parties! I love hosting them and I love attending them.

The care and effort that goes into planning the menu, setting the table and lovingly presenting the food… total satisfaction and pure enjoyment!

So – what’s on the menu?

Well, it’s important to make sure that your guests will eat everything on your menu, so do check whether there are any specific dietary restrictions, etc.

That said – it’s your party and you can make it low carb! Who needs bread when you have all these beautiful foods:

The Menu:

Anti Pasti platter {Starters}
{Chorizo, salami, blue cheese, Grana Padano cheese, sliced pears, Grana Padano crisps, homemade cottage cheese with toasted pumpkin seeds & pine nuts, roasted peppers, chicken liver pate, cranberry & Rooibos relish, toasted Pecan nuts}

Thai Curried Butternut {Main}
Grilled Zucchini Salad

Almond & Coconut Tart with Poached Pears & Coconut Cream

It’s quite an indulgent, rich menu, so small portions are in order.

I kept all the meats on the starter platter so that people could pick and choose what they wanted.
The main is vegetarian and quite small, because it’s very rich.
The dessert is also quite rich.

Thai Curried Butternut

Yum

Print Recipe

Charred, roasted butternut in a bowl of rich Thai red & yellow curry. A rich and spicy dish filled with flavour!

• CourseMain Dish

Servings	Prep Time
6 people	5 minutes

Cook Time

1 hour

Servings Prep Time 6 people 5 minutes

Cook Time 1 hour

Thai Curried Butternut Yum Print Recipe Charred, roasted butternut in a bowl of rich Thai red & yellow curry. A rich and spicy dish filled with flavour! CourseMain Dish Servings Prep Time 6 people 5 minutes Cook Time 1 hour Servings Prep Time 6 people 5 minutes Cook Time 1 hour

Ingredients

• 1 kg butternut cubes
• 3 tsp cumin seeds
• 2 tins coconut milk
• olive oil
• 80 g Thai red curry paste
• 80 g Thai yellow curry paste
• 1 tbs coconut oil
• spring onion
• smoked chili flakes
• toasted onion seeds
• 6 soft-boiled eggs

Servings: people

Instructions

1. Place the butternut into a large roasting dish, drizzle with olive oil and season with salt. Sprinkle with the cumin seeds and roast for an hour on 180C. {Stir every now and then to ensure that it all cooks evenly.}
2. Heat the coconut oil in a large saucepan and fry the curry pastes.
3. Add the coconut milk, whisk and heat through.
4. To serve: Spoon the roast butternut into bowls and fill with the curry sauce. Add 2 egg halves. Allow guests to sprinkle with spring onion, chili flakes and onion seeds to their liking.

Recipe Notes

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{Recipe adapted from Taste Magazine}

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