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Thai Butternut Squash Red Curry

🇹🇭 Thailand

Servings: 4 Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 1 tablespoon coconut oil
  • 1 shallot, chopped
  • 2-2 1/2 cups diced butternut squash (about 1.5 pounds)
  • 1 tablespoon grated ginger
  • 2-3 tablespoons red curry paste
  • 1/2 tablespoon curry powder
  • 15 oz can coconut milk
  • 3/4 cup vegetable or chicken stock
  • 2 teaspoons fish sauce (omit for vegan/vegetarian)
  • 2 teaspoons sugar
  • 3-4 cups fresh baby spinach
  • cooked basmati rice, for serving
  • crushed cashews or peanuts, cilantro, and lime wedges, for serving

Steps

  1. Heat oil in a large, deep skillet over medium-high heat. Add shallots and sauté 5-6 minutes until golden.
  2. Add butternut squash and grated ginger; stir to coat with oil.
  3. Add red curry paste and curry powder; stir to coat the squash. Cook 2-3 minutes until fragrant.
  4. Add broth, coconut milk, fish sauce, and sugar. Bring to a simmer, then cover.
  5. Lower heat and cook until squash is tender, about 12-18 minutes, until easily pierced with a knife.
  6. Stir in baby spinach and let it wilt.
  7. Serve over basmati rice topped with crushed nuts, cilantro, and lime wedges.

Source: www.littlespicejar.com