2021 Week 24 Newsletter
Recipe & Pic From Little Spice Jar
A flavorful and warming dish that will welcome any variety of winter squash that you might have on hand! Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.
1 tablespoons coconut oil (or any oil really)
1 large shallot, chopped (or onions or leeks)
2-2 ½ cups diced winter squash (about 1.5 pounds)
1 tablespoon grated ginger
2-3 tablespoons red curry paste
½ tablespoon yellow curry powder
1 (15 ounce) can coconut milk
¾ cup vegetables or chicken broth
2 teaspoons fish sauce (omit for vegans/vegetarians)
2 teaspoons sugar
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 squash and grated ginger, stir to coat with the oil.
Add the red curry paste, yellow curry powder and stir until all the 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 squash with the tip of a knife.