Coconut Curry with Butternut Squash

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Greg and I frequent a Thai restaurant around the corner from our apartment called EE Sane. I’m convinced that it is the best Thai food in the world (okay, at least in the country). We go there so often that they can predict what we’re going to order. We change things up a little sometimes, but the one thing that we simply must have is the Curry Squash.

Since I can’t afford to go to EE Sane every time I have a hankering for Curry Squash, and in preparation for a time when I might not live around the corner from the most amazing Thai food, I have created my own version. I’ll be the first to admit that it is just not as good as EE Sane’s, but it’s still a mighty fine dish.

Coconut Curry with Butternut Squash

  • 13oz roasted butternut squash
  • 1 package (14oz) tofu, drained and cubed
  • 2 carrots
  • 1 green bell pepper
  • 1 serrano or jalapeno pepper
  • 1 small onion
  • juice of one lime (about 2 Tbs)
  • 1 1/2 cups vegetable broth
  • 1 14oz can of coconut milk
  • 4 Tbs Thai red curry paste
  • 3 Tbs oil (vegetable or olive)
  • salt or soy sauce to taste

Heat the oil in a pan and add the tofu. Cook with a dash of soy sauce until it’s a little crispy around the edges. Add the squash, carrots, onion, and peppers, and cover. Cook until the carrots are soft. Add the coconut milk, vegetable broth, and curry paste. Stir until there are no chunks of curry paste remaining. Simmer for 10-15 minutes. Add the lime juice just before serving.

This is the curry paste that I used this time, and I think it’s pretty good. I found it at Whole Foods. In the past, I’ve also purchased Thai curry pastes at Asian grocery stores.

Serve with rice in a recycled take out container from EE Sane, and you’ll feel like you’re eating the real thing!

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