You are here

Member since October 2004
0
4

Butternut Squash in Yellow Thai Curry Sauce

What you need: 

1/2 lb of butternut squash (TJ has it cleaned and precut)
1 large bunch of broccoli
8 oz of firm tofu
1/4 large yellow onion
1 inch of fresh ginger
1 dried red chili pepper
2 inches of fresh lemon grass
several leaves of fresh kaffir lime
1 8oz can of coconut milk or use fresh
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon coriander
1 tablespoon salt
2 tablespoon sugar

What you do: 

Pre-heat oven to 450F. Slice the tofu into small rectangles and bake until golden brown.
While baking the tofu, combine ginger, garlic, onion, thinly sliced lemon grass, and chili pepper (sans seeds) with enough water to blend. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and saute mixture for 10 minutes.
Add the trinity of spices and continue to saute for 5-8 mins (add water as necessary to prevent burning).
Add butternut squash and tofu. Saute under med-low heat for 10 mins adding water as necessary. Then add the broccoli and saute for 5 mins or until al dente. Turn down heat to low.
Combine the coconut milk, kaffir lime leaves, sugar and salt. Add to veggies. Cook for a few minutes and remove from heat.
Serve over jasmine rice.

Preparation Time: 
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This was tasty. I did a couple things differently though.... I had acorn squash, so thats what I used and I think it was great! I also added a carrot. I didn't use leaves of fresh kaffir lime or lemon grass, but I did add a splash of lemon juice. I loved it! and I served it over quinoa! Thanks for sharing!

0 likes

I made this for dinner last night.
I did it sans-tofu, with a heap of butternut that I pre-cooked to save time, red onion instead of normal just because we had a half in the fridge that needed using, no chilli to keep the heat down for the family, fresh lemon juice instead of lemon grass just because I didn't have any, and only one tablespoon of sugar, which I think it would have been fine without.
Served it with stir-fried brocolli and carrot over lots of rice, and it was really yum. My husband liked it too but I would definitely up the spice when making it for just us.
 

0 likes

Delicious!! What a wonderful way to use butternut squash!!!! It was AMAZING with curry sauce!! My husband made this and I tried it and it was hard to eat my raw dinner for once!!! Just freaking delicious :)>>>! we didn't do lime leaves or green onions though...and we didn't have tofu...which would've been great! Thank you!!!

0 likes

This was good-although I do like some of the other Thai inspired dishes on this site a little better.  But it is a great way to use up some butternut squash if you are tired of the typical soup.

0 likes
Log in or register to post comments