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Ingredients
  • 3 to 4 pounds butternut squash, peeled cut in 1-inch cubes
  • 1 bunch green onions
  • 1 tsp cumin
  • 1 tbsp red curry powder
  • 1 tsp red curry paste
  • 2 tbsps tomato paste
  • 1 can (15 oz) coconut milk
  • 1 rounded tbsp brown sugar
  • 3 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 3 cloves garlic
  • ΒΌ cup torn fresh basil leaves
  • note: adjust for salt and heat before serving
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Note: Ingredients may have been altered from the original.
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