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Ingredients
  • 1 medium butternut squash, diced (about 4 cups)
  • 4 tablespoons red curry paste
  • 3 cups vegetable stock
  • 1 cup coconut milk
  • 8 ounces extra-firm tofu
  • ½ teaspoon kosher salt, plus more to taste
  • 2 tablespoons vegetable oil
  • 1 head baby bok choy, thinly sliced
  • 1 fresno chile, thinly sliced
  • 1 tablespoon fresh lime juice (from 1 lime)
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