Thai Red Curry

foodnetwork.com

Gina G

½ small kabocha squash, peel left on, cut into 1 ½-inch cubes

2 tablespoons neutral cooking oil

2 pounds cremini mushrooms, sliced

One 13.5-ounce can full-fat coconut milk, refrigerated for an hour, not shaken

One 4-ounce can Thai red curry paste, preferably Maesri, or 5 tablespoons jarred red curry paste

2 teaspoons grated fresh ginger (I use a rasp)

2 cloves garlic, minced

1 cup chicken broth or water

1 tablespoon sugar

1 to 2 teaspoons fish sauce

6 ounces green beans, sliced on the diagonal into 1-inch lengths

Zest of 1 lime plus 1 lime wedge

Handful fresh Thai basil

Cooked white rice, for serving

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