Ingredients: |
Ingredients: 1. 1 tablespoons coconut oil (or any oil really)
2. 1 large shallots, chopped (or 2 small) or onion
3. 2-2 ½ cups diced butternut squash (about 1.5 pounds)*
4. 1 tablespoon grated ginger
5. 2-3 tablespoons red curry paste
6. ½ tablespoon yellow curry powder
7. 1 (15 ounce) can coconut milk (light is OK here too)
8. ¾ cup vegetable or chicken broth
9. (optional) 2 teaspoons fish sauce (omit for vegans/vegetarians)
10. 3-4 cups fresh baby spinach (can use Kale if you don't have spinach)
11. basmati rice (optional - you can serve without rice)
12. Fresh Cilantro, lime wedges for serving
* You can substitute any volume of another vegetable or meat like chicken cubes, asparagus, potato etc., great basic curry recipe
|
Directions: |
Directions:1. 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.
2. 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. and 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.
3. Serve with basmati rice topped with cilantro, and lime wedges.
Notes:
Kale can be used in place of the spinach in this recipe but keep in mind you'll need to add it in earlier so that it has enough time to wilt. |
This recipe for Thai Butternut Squash Curry with Spinach is from