If you can find this one then I really recommend getting it, it tastes way better than any other ready made one I have ever bought, and it lasts forever (pretty much)!
I never thought I would find an acceptable replacement for coconut milk- I love coconut milk! I’ve tried just cutting down on the amount used but it leaves the curry watery and I like it to be a creamy sauce. Ages ago someone recommended trying coconut yoghurt, and I was very cynical- I really thought it would be one of those depressingly inadequate replacements where you may as well not bother having a Thai curry at all. BUT it really isn’t! It makes a lovely, creamy Thai curry that I think is AS GOOD as one with full-fat coconut milk! So there we go!
Butternut squash in Thai curry was a bit of a random discovery for me- I like to have extra veg in it and it was all I had in- it goes really well. I like to pre-roast mine and just add it in at the end.
For Slimming World:
Tesco low fat coconut yoghurt is 9 syns for a 450g pot, this is the one that I use
Mae Ploy curry paste: 6 syns per 100g
Love the look of this recipe but wondering if you can substitute the squash with other veg, like peppers and mange tout?
Yes definitely, just throw in whichever veg you fancy!