Peel and cut butternut squash into ¾" chunks. Steam lightly and put aside. Cut meat into thin slices (or dice tofu). Lightly sauté or blanche meat or tofu. Add meat and vegetables into a saucepan with curry sauce and simmer gently until fully cooked. (About 5 minutes) Before serving add thinly sliced fresh Kaffir Lime leaves and Thai sweet basil on top. Serve in a bowl with a dish of rice beside. Thai curry is very rich so add a spoonful at a time on top of your rice and enjoy!

• Deep fry the snapper until cooked, place on plate.
• Heat up curry sauce slowly.
• Beat in egg, stir well.
• Pour sauce mixture over the snapper.
• Serve with Thai Jasmine rice.

Serves 2-3 people.