Thai Red Curry Squash

Name: Thai Red Curry Squash
Ingredients: 2 Tbs. canola oil; 1 Tbs. red curry paste; 1 garlic clove, minced; 1 Tbs. minced fresh ginger; 2 cups coconut milk; 1 1/2 Tbs. brown sugar; 1 Tbs. tamari soy sauce; 2 1/2 lb. acorn squash, peeled and cubed; 6 scallions, cut into 1-inch lengths; 2 large green bell peppers, cubed; 1/2 cup Thai basil leaves, optional

11 ingredients

8 steps

Ingredients

2 Tbs. canola oil
1 Tbs. red curry paste
1 garlic clove, minced
1 Tbs. minced fresh ginger
2 cups coconut milk
1 1/2 Tbs. brown sugar
1 Tbs. tamari soy sauce
2 1/2 lb. acorn squash, peeled and cubed
6 scallions, cut into 1-inch lengths
2 large green bell peppers, cubed
1/2 cup Thai basil leaves, optional

Directions

1

Heat large wok or skillet over medium heat until very hot.
2

Add oil, and, when hot, add curry paste, garlic and ginger.
3

Stir-fry 1 minute.
4

Add coconut milk, brown sugar and tamari soy sauce, and cook 2 minutes.
5

Add squash, and cook 15 minutes, stirring occasionally.
6

Add water if mixture is too thick.
7

When squash is almost tender, add scallions and green bell peppers, and continue cooking until squash is tender but still intact.
8

To serve, garnish with Thai basil leaves, if using, and toss well.