Ingredients
- 3-4 pounds butternut squash
- 1 bunch green onions
- 1 tsp cumin
- 1 tbsp red curry powder
- 1 tsp red curry paste
- 2 tbsps tomato paste
- 1 can coconut milk
- 1 rounded tbsp brown sugar
- 3 tbsp fish sauce
- 1 tbsp vegetable oil
- 3 cloves garlic
- 1/4 cup torn fresh basil leaves
- salt
Instructions
Step 1
Take 3-4 pounds butternut squash, peel and cut in 1-inch cubes. Get rid off the seeds.
Step 2
Take 1 bunch green onions, chop off the green parts, about 1 tbsp, reserve to garnish. Chop the remaining part into pieces.
Step 3
Add 1 tbsp vegetable oil, the green onions, 1 tsp cumin, 1 tbsp red curry powder, and 1 tsp red curry paste in a dutch oven. Put the dutch oven on a medium heat. Stir and cook for 5 minutes. Then add some diced garlic. Stir and cook for about a minute.
Step 4
Add 1 can coconut milk, 1 rounded tbsp brown sugar, and 3 tbsp fish sauce in the dutch oven. Give it a stir. Bring it to a simmer. Add the butternut squash cubes. Give is a toss around. Turn the heat to med low. Cover the dutch oven with its lid, cook for 5 minutes. Every 5 minutes, give it a stir. Totally cook for 20-25 minutes. Add 1/4 cup torn fresh basil leaves. Give it a stir.
Step 5
Transfer to a serving plate, topped with 1 tbsp green onions.
