Beef Curry with Butternut Squash

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   1.

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   Heat a wok or heavy bottomed skillet over medium-high heat and pour in about half of the can of coconut milk.

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   Let it heat up and start to bubble, then add in the curry paste.

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   Stir the curry paste into the milk by breaking it up with the back of a spoon.

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   Once combined, add in the rest of the coconut milk and stir well.

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   2.

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   Reduce heat to medium, then add the beef pieces into the curry sauce and let cook for one minute.

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   Pour the chicken broth into the pan, stir well, then add in the squash pieces.

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   Cover and let it cook 10-15 minutes, or until squash is cooked through.

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    3.

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    Stir in the fish sauce and brown sugar, then serve with egg noodles or rice with a tablespoon of chili-garlic sauce on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.