Thai Butternut Squash with Celeriac and Peas
🌟Main ingredient:Butternut squash
✨secondary ingredients: celeriac and peas
⏱️Cooking time: 30 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: Couple
Ingredients
1
butternut
squash,
peeled
and
cubed
1
celeriac,
peeled
and
diced
1
cup
frozen
peas
1
tablespoon
vegetable
oil
1
small
onion,
chopped
2
cloves
garlic,
minced
1
tablespoon
Thai
red
curry
paste
1
can
coconut
milk
1
tablespoon
soy
sauce
1
tablespoon
lime
juice
1
tablespoon
brown
sugar
Salt
and
pepper
to
taste
Rice
or
noodles
for
serving
Cooking steps
Heat vegetable oil in a large pan over medium heat.
Add chopped onion and minced garlic. Cook until translucent.
Add Thai red curry paste and cook for 1 minute, stirring constantly.
Add butternut squash and celeriac to the pan. Stir to coat with the curry paste.
Pour in the coconut milk and bring to a simmer. Cover and cook for 15 minutes, or until the squash and celeriac are tender.
Stir in frozen peas, soy sauce, lime juice, and brown sugar. Cook for an additional 2 minutes.
Season with salt and pepper, to taste.
Serve the Thai butternut squash curry over rice or noodles.
Enjoy!
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