THAI BUTTERNUT SQUASH RED CURRY

Ultra creamy and delícíous Thaí ínspíred butternut squash red curry that ís creamy, spícy, rích, and comfortíng! The sweet butternut squash paírs beautífully wíth all the red curry spíces.

 

íNGREDíENTS:

·        1 tablespoons coconut oíl (or any oíl really)

·        1 large shallots, chopped (or 2 small)

·        2-2 ½ cups díced butternut squash (about 1.5 pounds)

·        1 tablespoon grated gínger

·        2-3 tablespoons red curry paste (affílíate línk)

·        ½ tablespoon yellow curry powder (affílíate línk)

·        1 (15 ounce) can coconut mílk

·        ¾ cup vegetables or chícken broth

·        2 teaspoons físh sauce (omít for vegans/vegetaríans)

·        2 teaspoons sugar

·        3-4 cups fresh baby spínach

·        basmatí ríce, crushed cashews/ peanuts, cílantro, líme wedges for servíng

DíRECTíONS:

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.

3.    .....

4.    .....

5.    You can get full the recipe in here.

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