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In a large skillet heat olive oil on medium-high until hot. Add squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened.
To the skillet add garlic, ginger and spices. Cook, about 1 minute, until fragrant. Add shallot and celery. Cook, stirring occasionally, 3 to 5 minutes, or until softened.
Add the coconut milk to the pan. Reduce the heat to medium and simmer, stirring occasionally, 10 to 12 minutes, or until thickened. (Be careful not to boil, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste.
Serve curry on top of rice, topped with chopped cilantro and peanuts.