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Thai Butternut Squash Red Curry
Ingredients:
- 1 tablespoons coconut oil (or any oil really)
- 1 large shallot, chopped (or 2 small)
- 2-2 ½ cups diced butternut squash (about 1.5 pounds)
- 1 tablespoon grated ginger
- 2-3 tablespoons red curry paste
- ½ tablespoon yellow curry powder
- 1 (15 ounce) can coconut milk
- ¾ cup vegetables or chicken broth
- 2 teaspoons fish sauce (omit for vegans/vegetarians)
- 2 teaspoons sugar
- 3-4 cups fresh baby spinach
- basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving
Directions:
- Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
- Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
- Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.
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