Thai Red Curry Squash Recipe

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Ingredients:

Serving

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

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	549.91 Kcal (2302 kJ)
Calories from fat	349.04 Kcal
		% Daily Value*
Total Fat	38.78g	60%
Cholesterol	32.24mg	11%
Sodium	311.44mg	13%
Potassium	1555.5mg	33%
Total Carbs	47.84g	16%
Sugars	11.37g	45%
Dietary Fiber	10.13g	41%
Protein	11.28g	23%
Vitamin C	99.7mg	166%
Vitamin A	1.5mg	51%
Iron	31.2mg	173%
Calcium	137.4mg	14%

Amount Per 100 g
Calories	99.88 Kcal (418 kJ)
Calories from fat	63.4 Kcal
		% Daily Value*
Total Fat	7.04g	60%
Cholesterol	5.86mg	11%
Sodium	56.57mg	13%
Potassium	282.53mg	33%
Total Carbs	8.69g	16%
Sugars	2.07g	45%
Dietary Fiber	1.84g	41%
Protein	2.05g	23%
Vitamin C	18.1mg	166%
Vitamin A	0.3mg	51%
Iron	5.7mg	173%
Calcium	25mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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