Butternut Squash Curry

Butternut Squash Curry

Ingredients

1 Tbsp olive oil

1 large shallot-chopped

4 cups butternut squash-peeled and chopped into 1 inch dice

1 Tbsp fresh chopped ginger

3 Tbsp red curry paste

1 tbsp curry powder

1-15 oz can coconut milk

3/4 cup chicken broth

2 tsp fish sauce

2 tsp sugar

Jasmine Rice-Prepared for about 4 servings (I use the boil in the bag type and use 2 bags)

1 bunch of cilantro-chopped

Lime wedges for serving

Directions

Heat oil in large skillet. Add shallots and cook until they start to turn golden, about 5 minutes. Add squash & ginger and mix until coated. Add curry paste and curry powder and saute for 2-3 minutes. Add coconut milk, chicken broth, fish sauce and sugar. Bring to a boil. Lower heat and cover to simmer for 12-18 minutes. 

Stir occasionally. It is ready when you can easily pierce the squash with a fork. 

Prepare bowl with prepared Jasmine Rice. 

Top with butternut squash mixture, cilantro and lime wedges. 

Enjoy!