Thai Butternut Squash Curry
🌟Main ingredient:Butternut squash
✨secondary ingredients: celery and peas
⏱️Cooking time: 30 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: Couple
Ingredients
1
butternut
squash,
peeled
and
cubed
2
celery
stalks,
sliced
1
cup
frozen
peas
1
can
coconut
milk
2
tablespoons
Thai
red
curry
paste
1
tablespoon
vegetable
oil
1
tablespoon
soy
sauce
1
tablespoon
lime
juice
1
tablespoon
brown
sugar
Salt
to
taste
Fresh
cilantro
leaves
for
garnish
Cooked
jasmine
rice
for
serving
Cooking steps
In a large skillet, heat the vegetable oil over medium heat.
Add the celery stalks and sauté for 2 minutes until slightly softened.
Add the butternut squash cubes and cook for 5 minutes until lightly browned.
Stir in the Thai red curry paste and cook for another minute to release its flavors.
Pour in the coconut milk and stir well to combine with the curry paste.
Add the frozen peas, soy sauce, lime juice, brown sugar, and salt. Stir to combine.
Cover the skillet and let it simmer for about 15 minutes until the butternut squash is tender.
Taste and adjust the seasoning if needed.
Serve the curry over cooked jasmine rice.
Garnish with fresh cilantro leaves.
Enjoy!
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