Creamy, delicious, and not too spicy. Really easy and quick to make.
Boil salted water and cook rice according to package instructions.
Meanwhile, heat olive oil in a pan.
Stir fry butternut squash for a few minutes.
Add in red Thai paste (to taste), bell pepper, spring onion, and bamboo shoots. Stir fry for an extra couple of minutes.
Pour in coconut milk and simmer for 10-15 minutes.