Thai Inspired Butternut Squash Curry
From jencathen 15 years ago
- 30 minutes to make
- Serves 4
This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed.
Ingredients
- 1 small to medium size butternut squash (peeled and cut into 1" cubes) shopping list
- 1 small head of cauliflower (broken into small florets) shopping list
- 1 medium zucchini (cut into 1" cubes) shopping list
- 5 cloves or garlic (minced) shopping list
- 2-3 shallots (thin rings) shopping list
- 1 can of coconut milk shopping list
- 1/2 cup vegetable broth or chicken shopping list
- green curry paste shopping list
- salt and pepper to taste shopping list
How to make it
- In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.
- Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.
- Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.
- Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.
- Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
- Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
- Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
- Taste and adjust season accordingly.
- Serve over rice.
The Rating
Reviewed by 5 people-
Saved my friend and I give it a huge 5. Will make as soon as I can.
mystic_river1
in Bradenton loved it
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Sounds ridiculously good! This will bean addition to my Thanksgiving menu this year.
greekgirrrl
in Long Island loved it
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Well Jen I have to say this sounds like a wonderful curry love that coconut milk and the pic looks great too.
Bookmarked
Five forks from me
trigger
in loved it
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