Thai Butternut Squash Red Curry
Here is a simple recipe I concocted while trying to find it on the internet. Once the squash is peeled and chopped everything else is quick! It can easily come together in 30 minutes or less, except if your chosen rice takes longer than 30 minutes to cook.
Ingredients
- 1 butternut squash peeled and cubed
- 1 medium onion chopped
- 3-5 medium carrots cut into bite-size pieces
- 3 Tbs Thai red curry paste
- 2 cloves garlic minced
- 1 red bell pepper sliced into strips
- 2 Tbs coconut or other cooking oil
- 15 oz can coconut milk
- ¼ tsp turmeric
- ¾ c chicken broth or water
- 2-3 leaves kale roughly chopped
- 1 small handful of Thai basil optional
- cooked rice for serving
Instructions
- In a large pot or wok, heat oil, onions, carrots and squash until onion is translucent, about 8 minutes.
- Add curry paste, garlic and red pepper. Stir and heat for another minute or two until fragrant.
- Add coconut milk, turmeric and broth. Stir.
- Heat to boiling then reduce heat. Simmer for 10-15 minutes stirring occasionally until squash is tender.
- Add kale and basil. Stir.
- Heat for another minute or two until kale turns bright green.
- Serve over rice.
Notes
For a hotter curry, add Thai chilies when adding the curry paste.
For a Thai curry soup add more water or broth.
Garbanzo beans can be added for more protein. Add them before you add the kale to give enough time to heat them through.
Other possible ingredients include, but are not limited to, eggplant, green beans, cauliflower, really any vegetable that you cook.