Butternut Squash in Fresh Green Curry
"A tasty vegetarian curry..."
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 small butternut squash, about 1 1/2 pounds,peeled and cut into 1 inch pieces
- 2 tablespoons coarsely chopped shallots or 2 tablespoons yellow onions
- 1 tablespoon coarsely chopped garlic
- 1 teaspoon peeled and chopped fresh ginger
- 2 green jalapeno chiles
- 3 tablespoons water, plus
- 1⁄2 cup water
- 3⁄4 cup coarsely chopped cilantro
- 14 ounces unsweetened coconut milk (about 1 3/4 cups)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄4 cup fresh basil leaf
directions
- In a small food processor or the jar of a blender, combine the shallots or onion, garlic, ginger, chilies, the 3 tablespoons water, and 1/2 cup of the cilantro.
- Grind until you have a fairly smooth paste, pulsing the motor and stopping often to stir down the sides of the container and incorporate all the ingredients.
- You will have about 1/4 cup bright green paste.
- Set aside.
- Shake the coconut milk can well.
- Spoon out 1/2 cup into a medium saucepan and bring to a gentle boil over medium heat.
- Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes.
- Add the curry paste and cook for 1 to 2 minutes, mashing, scraping, and stirring until the paste is dissolved into the coconut milk and is heated through.
- Add the remaining coconut milk, the remaining 1/2 cup water, the sugar, salt, and butternut squash.
- Raise the heat to high and bring the curry to a rolling boil.
- Stir well, reduce the heat to maintain a gentle boil, and continue cooking until the squash is tender and the sauce is smooth and evenly colored a soothing green, about 15 minutes.
- Meanwhile, cut all but a few of the basil leaves crosswise into thin strips.
- When the curry is cooked, stir in the basil strips and the remaining 1/4 cup cilantro.
- Remove from the heat and transfer to a serving bowl.
- Garnish with the reserved basil leaves and serve hot or warm.
- Serve over your favourite rice-- I like basmati.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
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