Butternut Squash Curry with Coconut Milk
This easy weeknight butternut squash curry infused with Thai flavors is ready in about 30 minutes.
- Time: 25 min
- Servings: 4
Source: Gourmande in the Kitchen
Ingredients
- Tablespoon/15ml coconut oil
- Tablespoons/30ml Thai red curry paste
- small garlic cloves, finely grated
- inch piece of fresh ginger, peeled and grated
- inch piece of fresh turmeric, peeled and grated
- One bird’s eye Thai chili pepper, finely sliced
- teaspoon fine sea salt
- can/400ml coconut milk
- can/ 411ml diced tomatoes
- cup/120ml water
- pound/453g butternut squash, peeled and cubed
- chard leaves, stems removed and sliced thinly
- Chopped cilantro for serving
- Cooked rice for serving if desired