Coconut Curry with Red Kuri Squash
Website: WhatTheHeckDoIEatNow.com
Adapted From: Thai Green Curry With Red Kuri Squash. Carpe season.com
Serves: 4
- 1 tbsp organic canola oil
- 1 onion, diced
- 6 cloves garlic, crushed
- 2 inch piece of fresh ginger, grated
- 1½ tsp Patak's Mild curry paste
- 2 tbsp curry powder
- 1 tsp turmeric
- 1½ cans coconut milk
- 2 tbsp tamari (or soy sauce)
- 1 tbsp sweet chilli sauce
- 4 cups peeled and cubed red kuri squash
- 1 tbsp lime juice
- ½ cup water
- 1½ cups broccoli cut into florets
- ½ tsp salt
- Heat your oil in a large skillet over medium heat.
- Add your chopped onion and ginger and saute for about 3 minutes.
- Add your garlic and saute for another minute.
- Add your curry paste, curry powder and turmeric and cook for another minute while stirring constantly.
- Stir in your coconut milk, tamari (or soy sauce), chili sauce, lime, squash and water.
- Bring it to a boil and then lower the heat to a simmer and cook uncovered for about 15 minutes until the squash are tender.
- Add your broccoli and cook for another 5 minutes.
- Add your salt, stir and serve with rice.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/03/09/coconut-curry-with-red-kuri-squash/
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