Thai Butternut Squash Red Curry

littlespicejar.com

Taylor Tompkins

1 tablespoons coconut oil (or any oil really)

1 large shallots, chopped (or 2 small)

2 to 2 ½ cups diced butternut squash (about 1.5 pounds)

1 tablespoon grated ginger

2 to 3 tablespoons red curry paste (affiliate link)

½ tablespoon yellow curry powder (affiliate link)

1 (15 ounce) can coconut milk

¾ cup vegetables or chicken broth

2 teaspoons fish sauce (omit for vegans/vegetarians)

2 teaspoons sugar

3 to 4 cups fresh baby spinach

basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving

Directions at littlespicejar.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer