Red Curry Butternut Squash So Tasty

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Red Curry Butternut Squash

"This adorable pink curry butternut squash is good, highly spiced, and mysterious. This turkey-pleasant aspect dish may not be everyone's cup of tea, however for the ones on the desk that allow it paintings its magic, it guarantees to be one in every of their preferred components of the meal."

Ingredients :

1 bunch green onions
1 tablespoon vegetable oil
2 tablespoons tomato paste
1 tablespoon red curry powder
1 teaspoon ground cumin
1 teaspoon red curry paste
three cloves garlic, beaten
1 (14 ounce) can coconut milk
three tablespoons fish sauce
1 half of tablespoons brown sugar
1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1/4 cup torn clean basil leaves

Instructions :

Prep : 15M	Cook : 6M	Ready in : 40M

Chop inexperienced onions, booking about 1 tablespoon chopped inexperienced onion tops for garnish. Heat vegetable oil in a Dutch oven or heavy saucepan over medium heat; saute large portion of inexperienced onions, tomato paste, pink curry powder, cumin, and red curry paste in the hot oil until green onions and seasonings sizzle and provide off a toasted odor, approximately five minutes. Stir garlic into inexperienced onion combination; saute until garlic is aromatic, about 1 extra minute.
Pour coconut milk into Dutch oven and stir till thoroughly combined. Mix fish sauce and brown sugar into coconut milk sauce, stirring to dissolve brown sugar. Bring sauce to a simmer.
Stir butternut squash cubes into sauce, turn warmth to medium-low, and cowl with a lid. Gently stir each 5 mins until squash are smooth, about 20 mins. Watch carefully, squash overcooks without difficulty. Stir basil leaves into butternut squash. Taste for salt and spiciness and alter seasoning if wanted. Transfer to a serving dish and sprinkle with reserved green onions.

Notes :

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