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    You are in: Home / Recipes / Thai Inspired Butternut Squash Curry Recipe
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    Thai Inspired Butternut Squash Curry

    Thai Inspired Butternut Squash Curry. Photo by Jencathen

    1/1 Photo of Thai Inspired Butternut Squash Curry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Jencathen's Note:

    This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed.

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    Units: US | Metric


    1. 1
      In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.
    2. 2
      Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.
    3. 3
      Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.
    4. 4
      Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.
    5. 5
      Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
    6. 6
      Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
    7. 7
      Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
    8. 8
      Taste and adjust season accordingly.
    9. 9
      Serve over rice.

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    Nutritional Facts for Thai Inspired Butternut Squash Curry

    Serving Size: 1 (509 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 359.0
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 15.8 g
    Cholesterol 0.1 mg
    Sodium 257.7 mg
    Total Carbohydrate 49.8 g
    Dietary Fiber 10.1 g
    Sugars 15.0 g
    Protein 8.0 g

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