Red Curry Beef & Butternut Squash

250g of Chunks of Beef
Butternut Squash
Peppers
Rice
Red Curry Paste
Coconut Milk
Red Onion
Dash of Cream
Butter & Olive Oil
Salt (rock and fine) & Pepper
Parsley

Serving For Two

1. Start by cutting a whole red onion into thin slices in a pan with a chunk of butter and a drizzle of olive oil.
2. When the butter starts to melt, add in 2 whole peppers (any colour) which have been finely cut into strips. 
3. Continue letting everything fry on full heat.
4. Then add your butternut squash. The vegetable is quite hard but if you cut it in half then it's easier to 'peel' the skin off. The best way to take away the skin is with a small knife, but be careful of your fingers! Once the outer skin has been taken off, cut the vegetable into 2cmx2cm size cubes. For two people, half the butternut squash is plenty. 
5. In mean time, get a small pan drizzle some olive oil in it.When the oil is very hot, place in your beef chunks. The more you dry the meat out with a napkin before hand, the better it braises. Let each side of each cube fry for a few minutes until they've browned. 
6. Keep an eye on the other pan as your vegetables are still frying. Make sure nothing is sticking to the bottom of the pan, which should still be on full heat. When all the oil and juices have dried up, add a can of coconut milk, 2 or 3 tbsp of red curry paste and half a glass of water. 
7. When the meat has braised each side, add it to the pan with the other sauce, season it all with salt and pepper, add a lid to the pan and turn the heat down to medium to let it simmer
8. The meat will have to cook for around 25 minutes, so after around 10, get a pot full of water and put it on full heat for the rice. 
9. Check the sauce, making sure it doesn't dry out too much. If it is drying out before the vegetables and meat is ready, just add a glass of water. 
10. When the water is boiling, add a pinch of rock salt and around 1/2 a mug of rice. Basmalti rice or just plain rice will be fine.
11. If the sauce is ready before the rice, just turn the heat off and leave the lid on the pan. The meat should be tender and the vegetables need to be soft. The sauce should have reduced, and when it has, add a dash of cream to make it thicker and perfect alongside your rice.
12. When the rice is soft and to your liking, drain the water and spoon two portions on two plates, then add the meat (if it's too watery, just leave it on full heat uncovered for a few minutes) alongside with the sauce next to or on top of the rice and sprinkle some finely chopped parsley for extra taste.

Enjoy!