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Export 7 ingredients for grocery delivery
Step 1
1 Peel the squash, remove the stem, and cut it in half
Step 2
2 Scoop out the seeds and cut each half into 3 or 4 large pieces
Step 3
3 Pour the oil into a medium saucepan over medium-high heat
Step 4
4 When it shimmers, add the shallot, ginger and curry paste and cook, stirring, for 1 minute
Step 5
5 Stir in the broth and coconut milk and bring to a boil, then lower the heat until the liquid is barely bubbling around the edges
Step 6
6 Add the squash pieces, cover, and cook until the squash is tender, about 15 minutes
Step 7
7 Add salt to taste
Step 8
8 Stir in the basil leaves, spoon the mixture over rice or another grain of your choice, and eat
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