THAI BUTTERNUT SQUASH RED CURRY
Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 12
Steps:
- 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.
KABOCHA SQUASH RED CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
- Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
- Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.
SOUTHEAST ASIAN SQUASH CURRY
Provided by Maggie Ruggiero
Categories Quick & Easy Dinner Cashew Curry Spinach Squash Butternut Squash Fall Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
- Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
- Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
SOUTHEAST ASIAN SQUASH CURRY
Make and share this Southeast Asian Squash Curry recipe from Food.com.
Provided by mell_2
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
- Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
- Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
- Serve with:
- jasmine rice.
Nutrition Facts : Calories 401.2, Fat 32, SaturatedFat 21, Sodium 452.3, Carbohydrate 30, Fiber 4.9, Sugar 5.7, Protein 6.7
GOURMET'S SOUTHEAST ASIAN SQUASH CURRY
Make and share this Gourmet's Southeast Asian Squash Curry recipe from Food.com.
Provided by Vicki Kaye
Categories < 60 Mins
Time 40m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
- Add remaining 2 teaspoon oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can, do not stir, and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
- Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
- Serve with jasmine rice.
Nutrition Facts : Calories 393.4, Fat 30.9, SaturatedFat 20.4, Sodium 462.1, Carbohydrate 30.7, Fiber 5.5, Sugar 5.7, Protein 6.7
SOUTHEAST ASIAN CHICKEN CURRY
My version of chicken curry, inspired by Malaysian and Indian curries. I decided to keep this here to save the ingredients for personal purposes, but there's no harm in sharing it to others, so feel free to use.
Provided by Danyael
Categories World Cuisine Recipes Asian
Time 6h10m
Yield 6
Number Of Ingredients 22
Steps:
- Mix ground cinnamon, turmeric, garam masala, paprika, ginger, bay leaves, star anise, cardamom, cinnamon stick, kaffir leaf, and chile pepper together in a bowl.
- Mix 1/2 of 1 yogurt container with 2 tablespoons of spice mixture and 1 tablespoon fish sauce in a bowl. Make deep cuts into the chicken thighs to allow sauce to penetrate. Coat chicken with yogurt mixture and marinate in the refrigerator for at least 5 hours.
- Heat oil in a pot over medium-high heat. Stir-fry onion and garlic in the hot pot for 30 seconds; add remaining spice mixture and continue to stir-fry, 30 seconds more. Add chicken to the pan and fry until spices around chicken have darkened, 2 to 4 minutes. Add marinade and bring to a boil over high heat; continue to boil, covered, for 2 minutes.
- Dissolve bouillon in water and add to the pot. Add remaining yogurt, remaining fish sauce, and sugar. Boil chicken in sauce until nearly cooked through, about 10 minutes.
- Add tomato sauce; boil until chicken is no longer pink in the centers and sauce has completely thickened, 5 to 10 minutes. Melt butter into mixture and cover. Turn off heat and let dish rest to let chicken absorb sauce, about 30 minutes.
Nutrition Facts : Calories 726.2 calories, Carbohydrate 17.1 g, Cholesterol 243 mg, Fat 40.4 g, Fiber 4.2 g, Protein 71.7 g, SaturatedFat 11.9 g, Sodium 1468.6 mg, Sugar 9.5 g
INDIAN BUTTERNUT SQUASH CURRY
Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
- Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
- Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
Nutrition Facts : Calories 423 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium
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