Thursday, October 25, 2012

Thai Green Curry with Butternut Squash and Basil

This recipe is simple and delicious.  Even my pickiest eaters (non-squash eaters) cleaned their plates.  I made this for a cooking with pumpkin/squash class and it was a favorite.  

Thai Green Curry with Butternut Squash and Basil

2 cans coconut milk (do not shake)
1/2 coconut milk can filled with water (optional)
3 tablespoons green curry paste
1 tablespoon fish sauce
1/2-1 butternut squash, peeled, seeded and cut into small cubes
1 pound cubed chicken, fish, or peeled shrimp (optional)
1 bunch basil, leaves picked

Place thick coconut "cream" from top of coconut milk cans into a large saucepan.  Add curry paste and cook until fragrant.  Add remaining thinner coconut milk and 1/2 coconut milk can filled with water.  Simmer for 10 minutes and then add fish sauce.  Add butternut squash.  Simmer until squash is tender.  Add basil right before serving to maintain its bright green color.  Serve over jasmine rice with warm pita bread on the side for dipping or scooping any of the extra yummy sauce. 

*I left out the meat, but I'm sure it would be delicious if added.

Recipe slightly adapted from Farm + House + Table

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