Thai Red Curry Squash Recipe

Name: Thai Red Curry Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. canola oil; 1 Tbs. red curry paste; 1 garlic clove, minced; 1 Tbs. minced fresh ginger; 2 cups coconut milk; 1 1/2 Tbs. brown sugar; 1 Tbs. tamari soy sauce; 2 1/2 lb. acorn squash, peeled and cubed; 6 scallions, cut into 1-inch lengths; 2 large green bell peppers, cubed; 1/2 cup Thai basil leaves, optional

Servings: persons

2 Tbs. canola oil
1 Tbs. red curry paste
1 garlic clove, minced
1 Tbs. minced fresh ginger
2 cups coconut milk
1 1/2 Tbs. brown sugar
1 Tbs. tamari soy sauce
2 1/2 lb. acorn squash, peeled and cubed
6 scallions, cut into 1-inch lengths
2 large green bell peppers, cubed
1/2 cup Thai basil leaves, optional

1
Heat large wok or skillet over medium heat until very hot.
2
Add oil, and, when hot, add curry paste, garlic and ginger.
3
Stir-fry 1 minute.
4
Add coconut milk, brown sugar and tamari soy sauce, and cook 2 minutes.
5
Add squash, and cook 15 minutes, stirring occasionally.
6
Add water if mixture is too thick.
7
When squash is almost tender, add scallions and green bell peppers, and continue cooking until squash is tender but still intact.
8
To serve, garnish with Thai basil leaves, if using, and toss well.

996

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbs. canola oil, 1 Tbs. red curry paste, 1 garlic clove, minced, 1 Tbs. minced fresh ginger, and more.

Yes, Thai Red Curry Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Squash

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