Butternut Squash in Fresh Green Curry

A tasty vegetarian curry...

• Ready In: 35 mins
• 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

1. 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.
2. 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.
3. You will have about 1/4 cup bright green paste.
4. Set aside.
5. Shake the coconut milk can well.
6. Spoon out 1/2 cup into a medium saucepan and bring to a gentle boil over medium heat.
7. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes.
8. 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.
9. Add the remaining coconut milk, the remaining 1/2 cup water, the sugar, salt, and butternut squash.
10. Raise the heat to high and bring the curry to a rolling boil.
11. 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.
12. Meanwhile, cut all but a few of the basil leaves crosswise into thin strips.
13. When the curry is cooked, stir in the basil strips and the remaining 1/4 cup cilantro.
14. Remove from the heat and transfer to a serving bowl.
15. Garnish with the reserved basil leaves and serve hot or warm.
16. Serve over your favourite rice-- I like basmati.