Vegan Gaeng Karee Fuktong Recipe By Chef Tao from Saba, a gluten free and light dish, easy to prepare for lunch or dinner, with delicious spices and aromatic flavours, perfectly balanced with the sweetness of the butternut quash and sweet potatoes.
– 1 Medium/Large Butternut Squash
– 1 large sweet potato
– 3 Tbsp. sunflower oil
– 2 heaped Tbsp. yellow curry paste
– 800ml coconut milk; 21% fat
– 200ml water
– 4 kaffir lime leaves, torn
– 1 Tbsp. madras curry powder
– 1 tsp turmeric powder
– 1 tsp salt
– 300g potatoes, diced, par-boiled
– 1 Tbsp. or 20g palm sugar
– 150g onion, diced
– 1 Tbsp. crispy shallots, to garnish
1. Heat the oven to 180 degrees/ gas mark 4.
2. Peel the butternut squash and sweet potato, cut length-ways into 6 pieces, brush with a little oil and put in the oven for about 30 minutes or until they begin to soften. Keep to one side.
3. Heat the wok to a medium heat, add the oil and curry paste and stir until you get an aroma.
4. Now add the coconut milk and water, bring to the boil and add kaffir lime leaves, curry powder and turmeric with the salt and palm sugar.
5. Stir until the palm sugar is dissolved. Put in the potatoes, butternut squash, sweet potatoes and onions and cook for 3 minutes.
6. Sprinkle with crispy shallots and serve Thai jasmine rice on the side.
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street and Baggot Street, Dublin. Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes. From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Tao’s focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is not an interesting twist here and there. Working in SABA is like working with one big family.