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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Vegetarian Times. Serve over rice or noodles. Ingredients:
2 tablespoons canola oil |
1 tablespoon red curry paste |
1 garlic clove, minced |
1 tablespoon minced fresh ginger |
2 cups coconut milk |
1 1/2 tablespoons brown sugar |
1 tablespoon tamari soy sauce |
2 1/2 lbs acorn squash, peeled and cubed |
6 scallions, cut into 1-inch lengths |
2 large green bell peppers, cubed |
1/2 cup thai basil (optional) |
Directions:
1. Heat large wok or skillet over medium heat until very hot. Add oil, and, when hot, add curry paste, garlic and ginger.
2. Stir-fry 1 minute. Add coconut milk, brown sugar and tamari soy sauce, and cook 2 minutes.
3. Add squash, and cook 15 minutes, stirring occasionally. Add water if mixture is too thick.
4. When squash is almost tender, add scallions and green bell peppers, and continue cooking until squash is tender but still intact.
5. To serve, garnish with Thai basil leaves, if using, and toss well.
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