Southeast Asian Squash Curry |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Gourmet magazine (Oct 08). I have not tried this but it looked very promising. Ingredients:
1 tablespoon vegetable oil, divided |
2 teaspoons vegetable oil, divided |
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces |
3/4 teaspoon cumin seed |
1 medium onion, thinly sliced |
1 (14 ounce) can unsweetened coconut milk, divided (do not stir) |
1 1/2-2 tablespoons thai kitchen red curry paste |
1/3 cup water |
1 cinnamon stick (2- to 3-inch) |
3 whole cloves |
5 ounces baby spinach (5 cups packed) |
1 tablespoon asian fish sauce |
1/4 cup roasted salted cashews, chopped |
Directions:
1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
2. Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
3. Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
4. Serve with:
5. jasmine rice.
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