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    You are in: Home / Recipes / Thai Red Curry Squash Recipe
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    Thai Red Curry Squash

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    dicentra's Note:

    Vegetarian Times. Serve over rice or noodles.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on March 24, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thai Red Curry Squash

    Serving Size: 1 (525 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 507.6
    Calories from Fat 303
    Total Fat 33.7 g
    Saturated Fat 23.8 g
    Cholesterol 0.0 mg
    Sodium 342.2 mg
    Total Carbohydrate 53.1 g
    Dietary Fiber 9.5 g
    Sugars 16.6 g
    Protein 7.9 g

    The following items or measurements are not included:

    red curry paste

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