Coconut Curry with Red Kuri Squash
 
Prep time
Cook time
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A delicious, creamy coconut Thai curry with red kuri squash and broccoli.
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Adapted From: Thai Green Curry With Red Kuri Squash. Carpe season.com
Serves: 4
Ingredients
  • 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
Instructions
  1. Heat your oil in a large skillet over medium heat.
  2. Add your chopped onion and ginger and saute for about 3 minutes.
  3. Add your garlic and saute for another minute.
  4. Add your curry paste, curry powder and turmeric and cook for another minute while stirring constantly.
  5. Stir in your coconut milk, tamari (or soy sauce), chili sauce, lime, squash and water.
  6. 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.
  7. Add your broccoli and cook for another 5 minutes.
  8. 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/