Butternut Squash in Fresh Green Curry
Butternut Squash in Fresh Green Curry has the light fruitiness of coconut milk, citrusy cilantro, the seductiveness of ginger and garlic and hot green chiles for a lively, fresh vegetarian main course.
Servings: 4
Ingredients
- 1 large bunch fresh cilantro with tender stems, coarsely chopped
- 1 large shallot coarsely chopped
- 8 cloves garlic coarsely chopped
- 1 knob (1-inch) fresh ginger peeled and minced (1-2 tablespoons)
- 2 jalapeno peppers or 1 serrano pepper, coarsely chopped
- 3/4 cup water divided
- Salt to taste
- 2 tablespoons canola oil
- 1 medium onion thinly sliced vertically
- 1 can (14-ounce) full-fat coconut milk
- 1 medium butternut squash 1 1/2 to 2 pounds, peeled and cut into 1/2-inch chunks (4-5 cups)
- 2 tablespoons chopped Thai basil or conventional basil, optional, plus more for garnish if desired
- Hot cooked jasmine rice
Instructions
- Combine cilantro, shallot, garlic, ginger, chiles and 1/4 cup water in a mini food processor or blender. Process, scraping down the sides until paste-like and fairly smooth. Season with salt to taste. Set aside.
- Heat canola oil over medium-high heat in a large skillet or saute pan.
- Add the onion and cook 5-7 minutes or until softened.
- Add coconut milk and remaining water.
- Bring to a boil, add the butternut squash then reduce heat to low and simmer slightly covered approximately 10 minutes or until butternut squash is about half cooked.
- Stir in the green curry paste.
- Continue cooking another 5-6 minutes or until the squash is tender but not falling apart.
- Season to taste with salt.
- Stir in chopped fresh Thai or sweet basil if using.
- Garnish with more Thai fresh basil or cilantro sprigs. Serve with hot, cooked jasmine rice.
Notes
SUBSTITUTIONS:
- Use sweet potato in place of the squash.
- Can be made 1-2 days ahead of time and refrigerated.
- Reheat on low heat in a saucepan on the stovetop until heated through.
Nutrition
Serving: 4 | Calories: 274kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 14mg | Potassium: 777mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20196IU | Vitamin C: 53mg | Calcium: 115mg | Iron: 2mg