Southeast Asian Squash Curry |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We love the many textures and flavors of this spicy coconut curry with butternut squash, spinach, and cashews. Bottled red curry paste keeps it supermarket-friendly. Ingredients:
1 tablespoon plus 2 teaspoons vegetable oil, divided |
1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces |
3/4 teaspoon cumin seeds |
1 medium onion, thinly sliced |
1 (14-ounce) can unsweetened coconut milk (do not stir), divided |
1 1/2 to 2 tablespoons thai kitchen red curry paste |
1/3 cup water |
1 (2- to 3-inch) cinnamon stick |
3 whole cloves |
5 ounces baby spinach (5 cups packed) |
1 tablespoon asian fish sauce, or to taste |
1/4 cup salted roasted cashews, chopped |
accompaniment: lime wedges |
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: jasmine rice
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