Ultra delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.
YIELD: 4-5 SERVINGS
1 tablespoons coconut oil (or any oil really)
1 large shallots, 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 (affiliate link)
½ tablespoon yellow curry powder (affiliate link)
1 (15 ounce) can coconut milk
¾ cup vegetables or chicken broth
2 teaspoons fish sauce (omit for vegans/vegetarians)
2 teaspoons sugar
3-4 cups fresh baby spinach
basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving
- 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.
- Get the next step >> Thai Butternut Squash Red Curry @ littlespicejar.com