🌿 Butternut Squash in Fresh Green Curry Recipe 🌿
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 319.4 per serving
Rating: Not available
Reviews: Not available
Description:
Indulge in the vibrant flavors of Thailand with this exquisite Butternut Squash in Fresh Green Curry recipe. Bursting with aromatic spices and wholesome ingredients, this dish is a delightful fusion of sweet, savory, and spicy notes, perfect for any occasion. Elevate your culinary repertoire and embark on a culinary adventure with this easy-to-follow recipe.
Ingredients:
- 1 shallot
- 2 yellow onions
- 1 garlic clove
- 1-inch piece of fresh ginger
- 2 jalapeno chiles
- 3 tablespoons water
- 1/2 cup cilantro leaves
- 14 ounces unsweetened coconut milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 butternut squash
- 1/4 cup fresh basil leaves
Instructions:
-
Prepare the Curry Paste:
- In a small food processor or blender, combine the shallot (or onion), garlic, ginger, jalapeno chilies, 3 tablespoons of water, and 1/2 cup of cilantro leaves.
- Grind the ingredients into a smooth paste, pulsing the motor and scraping down the sides as needed. You should have about 1/4 cup of bright green paste. Set aside.
-
Prepare the Coconut Milk:
- Shake the can of coconut milk well to mix the contents.
- Spoon out 1/2 cup of coconut milk into a medium saucepan and bring it to a gentle boil over medium heat.
- Cook, stirring occasionally, until the coconut milk thickens and releases its sweet fragrance, approximately 3 minutes.
-
Cook the Curry:
- Add the prepared curry paste to the saucepan and cook for 1 to 2 minutes, mashing and stirring until the paste is dissolved into the coconut milk and heated through.
- Pour in the remaining coconut milk, 1/2 cup water, sugar, salt, and diced butternut squash.
- Increase the heat to high and bring the curry to a rolling boil. Stir well, then reduce the heat to maintain a gentle boil.
- Continue cooking for about 15 minutes, stirring occasionally, until the squash is tender and the sauce is smooth and evenly colored.
-
Final Touches:
- While the curry is cooking, thinly slice most of the basil leaves crosswise.
- Once the squash is tender, stir in the sliced basil leaves and the remaining 1/4 cup of cilantro.
- Remove the curry from the heat and transfer it to a serving bowl.
-
Serve and Enjoy:
- Garnish the curry with the reserved whole basil leaves.
- Serve the Butternut Squash in Fresh Green Curry hot or warm, alongside your favorite rice, such as fragrant basmati.
Tips for Success:
- For a spicier curry, leave the seeds in the jalapeno chilies or add an extra chili.
- Adjust the sweetness and saltiness according to your taste preferences.
- Serve the curry with a side of crispy naan bread or steamed jasmine rice for a complete and satisfying meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutritional Information (per serving):
- Calories: 319.4
- Total Fat: 22.3g
- Saturated Fat: 19.5g
- Cholesterol: 0mg
- Sodium: 607.2mg
- Total Carbohydrates: 32.7g
- Dietary Fiber: 5g
- Sugar: 6.3g
- Protein: 4.8g
Prepare to be transported to the bustling streets of Bangkok with each savory spoonful of this tantalizing Butternut Squash in Fresh Green Curry. Whether you’re a Thai cuisine enthusiast or new to the world of curry, this recipe promises to delight your taste buds and leave you craving more. Embrace the flavors of Southeast Asia and embark on a culinary journey that’s sure to impress both family and friends.
