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thai butternut squash red curry

4.8

(187)

littlespicejar.com
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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $10.27 /serving

Ingredients

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Instructions

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Step 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.

Step 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. 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.

Step 3

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

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