Looking to spice things up in the kitchen? This Thai Butternut Squash Red Curry is the answer. It's packed with good for you ingredients, and tastes delicious too!
1 tablespoons Vita Coco coconut oil
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
500ml Vita Coco coconut milk
¾ cup vegetables stock
2 teaspoons sugar
3-4 cups fresh baby spinach
basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving
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, 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- 18minutes.
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 crushed nuts, cilantro, and lime wedges.
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