Butternut Squash in Fresh Green Curry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A tasty vegetarian curry... Ingredients:
1 small butternut squash, about 1 1/2 pounds,peeled and cut into 1 inch pieces |
2 tablespoons coarsely chopped shallots or 2 tablespoons yellow onions |
1 tablespoon coarsely chopped garlic |
1 teaspoon peeled and chopped fresh ginger |
2 green jalapeno chiles |
3 tablespoons water, plus |
1/2 cup water |
3/4 cup coarsely chopped cilantro |
14 ounces unsweetened coconut milk (about 1 3/4 cups) |
1 teaspoon sugar |
1 teaspoon salt |
1/4 cup fresh basil leaf |
Directions:
1. In a small food processor or the jar of a blender, combine the shallots or onion, garlic, ginger, chilies, the 3 tablespoons water, and 1/2 cup of the cilantro.
2. Grind until you have a fairly smooth paste, pulsing the motor and stopping often to stir down the sides of the container and incorporate all the ingredients.
3. You will have about 1/4 cup bright green paste.
4. Set aside.
5. Shake the coconut milk can well.
6. Spoon out 1/2 cup into a medium saucepan and bring to a gentle boil over medium heat.
7. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes.
8. Add the curry paste and cook for 1 to 2 minutes, mashing, scraping, and stirring until the paste is dissolved into the coconut milk and is heated through.
9. Add the remaining coconut milk, the remaining 1/2 cup water, the sugar, salt, and butternut squash.
10. Raise the heat to high and bring the curry to a rolling boil.
11. Stir well, reduce the heat to maintain a gentle boil, and continue cooking until the squash is tender and the sauce is smooth and evenly colored a soothing green, about 15 minutes.
12. Meanwhile, cut all but a few of the basil leaves crosswise into thin strips.
13. When the curry is cooked, stir in the basil strips and the remaining 1/4 cup cilantro.
14. Remove from the heat and transfer to a serving bowl.
15. Garnish with the reserved basil leaves and serve hot or warm.
16. Serve over your favourite rice- I like basmati.
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