- 1 Tbsp coconut oil
- 1 large shallots, chopped (or 2 small)
- 2-2 1/2 cups diced butternut squash (about 1.5 pounds)
- 1 Tbsp grated ginger
- 2-3 Tbsp red curry paste
- ½ Tbsp yellow curry powder
- 1 can (15 ounce) coconut milk
- ¾ cup vegetables or chicken broth
- 2 tsp fish sauce (omit for vegans/vegetarians)
- 2 tsp sugar
- 3-4 cups fresh baby spinach
- basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving
Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.
NOTE: Kale can be used in place of the spinach in this recipe but keep in mind you'll need to add it in earlier so that it has enough time to wilt.
Adapted from Little Spice Jar