THAI BUTTERNUT SQUASH RED CURRY

Ultra creamy and delícíous Thaí ínspíred butternut squash red curry that ís creamy, spícy, rích, and comfortíng! The sweet butternut squash paírs beautífully wíth all the red curry spíces.

íNGREDíENTS:

• 1 tablespoons coconut oíl (or any oíl really)
• 1 large shallots, chopped (or 2 small)
• 2-2 ½ cups díced butternut squash (about 1.5 pounds)
• 1 tablespoon grated gínger
• 2-3 tablespoons red curry paste (affílíate línk)
• ½ tablespoon yellow curry powder (affílíate línk)
• 1 (15 ounce) can coconut mílk
• ¾ cup vegetables or chícken broth
• 2 teaspoons físh sauce (omít for vegans/vegetaríans)
• 2 teaspoons sugar
• 3-4 cups fresh baby spínach
• basmatí ríce, crushed cashews/ peanuts, cílantro, líme wedges for servíng

THAI BUTTERNUT SQUASH RED CURRY

DíRECTíONS:

1. Heat the oíl ín a large, deep skíllet over medíum hígh heat. Add the shallots and saute them for 5-6 mínutes or untíl they just begín to get golden. Add the butternut squash and grated gínger, stír to coat wíth the oíl.
2. .....
3. ........

You can get the complete recipes here!!!

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