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Total Time
20mins
Prep 10 mins
Cook 10 mins

Vegetarian Times. Serve over rice or noodles.

Ingredients Nutrition

Directions

  1. Heat large wok or skillet over medium heat until very hot. Add oil, and, when hot, add curry paste, garlic and ginger.
  2. Stir-fry 1 minute. Add coconut milk, brown sugar and tamari soy sauce, and cook 2 minutes.
  3. Add squash, and cook 15 minutes, stirring occasionally. Add water if mixture is too thick.
  4. When squash is almost tender, add scallions and green bell peppers, and continue cooking until squash is tender but still intact.
  5. To serve, garnish with Thai basil leaves, if using, and toss well.
Most Helpful

5 5

Very good recipe! My only change would be to add more red curry paste, and maybe a little more coconut milk/water. Those are just to suit my taste, since I like it a little more spicy and a little soupy (penetrates rice better). This recipe is definitely going into my collection, thanks!