Thai butternut squash red curry
Recipe by Elaine Crawford Daguanno
1tbsp coconut oil
1 Lg shallot
2 - 2 1/2 cups diced butternut squash
1 tbsp grated ginger
2 - 3 tbsp red curry paste
1/2 tbsp yellow curry powder
1 (15oz) can coconut milk
3/4 cup veg or chicken stock
2 tsp fish sauce (optional)
2 tsp sugar
3 - 4 cups fresh baby spinach
Basmati rice, crushed cashews/peanuts, cilantro, lime wedges for serving
Prep. Time → 10 min
Cook Time → 20 min
1. 1. Heat oil in lg deep skillet over med high heat. Add shallots and salute for 5-6 minor until golden. Add butternut squash and ginger, stir to coat with oil.
2. Add red curry paste, yellow curry powder and stir until butternut squash is coated. Continue to cook curry paste for 2-3 minutes until fragrant. Add broth, coconut milk, fish sauce and sugar. Let sauce come to summer before covering. Lower heat and allow squash to cook all the way through 12-18 minutes. Stir in baby spinach and allow to wilt.
3. Serve with basmati rice topped with nuts, etc.
4. Optional: Boil 2 boneless skinless chicken breasts and shred them into squash mixture before adding spinach.
main courses, pinterest May 30, 2019 12:54
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