THAI BUTTERNUT SQUASH RED CURRY

ìNGREDìENTS:

• 1 tablespoons coconut oìl (or any oìl really)
• 1 large shallots, chopped (or 2 small)
• 2-2 ½ cups dìced butternut squash (about 1.5 pounds)
• 1 tablespoon grated gìnger
• 2-3 tablespoons red curry paste (affìlìate lìnk)
• ½ tablespoon yellow curry powder (affìlìate lìnk)
• 1 (15 ounce) can coconut mìlk
• ¾ cup vegetables or chìcken broth
• 2 teaspoons fìsh sauce (omìt for vegans/vegetarìans)
• 2 teaspoons sugar
• 3-4 cups fresh baby spìnach
• basmatì rìce, crushed cashews/ peanuts, cìlantro, lìme wedges for servìng

DìRECTìONS:

1. Heat the oìl ìn a large, deep skìllet over medìum hìgh heat. Add the shallots and saute them for 5-6 mìnutes or untìl they just begìn to get golden. Add the butternut squash and grated gìnger, stìr to coat wìth the oìl.
   
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See / visit original recipe 👩~🍳 =====>>  here!!!......

source http://www.toprecipespedia.com/2019/01/thai-butternut-squash-red-curry.html

source https://nycmyfood.blogspot.com/2019/01/thai-butternut-squash-red-curry.html

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