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RECIPE: Thai Butternush Squash Curry

If you know our manager Alisha, you know she's a major foodie who loves to cook and try new recipes. She's seriously our inspiration for packing the healthiest lunches and hitting up the best restaurants in the area! So naturally, we've had her contribute this new recipe to our blog this week. It looks amazing and is definitely something we'll be trying this weekend. We hope you enjoy!!

WHAT YOU'LL NEED

Curry

  • Diced Butternut Squash - Frozen 
  • 1 TBSP Coconut Oil 
  • 3 TBSP Thai Red Curry Paste 
  • 2 TBSP Curry Powder
  • 1 Chicken Broth Cube (vegetarian cube for vegan/vegetarians)
  • 1 Can Coconut Milk
  • 1 TBSP Fish Sauce (optional)
  • 1 Sweet Onion 
  • 1 Large Green Pepper
  • 5 Cups Chopped Spinach 
  • 1/2 TBSP Grated Ginger

Coconut Rice

  • 1 1/2 Cup Jasmine Rice
  • 1/2 Cup Unsweetened Shredded Coconut
  • 1 Can Coconut Milk (403 mL)
  • 1 1/4 Water

Optional Toppings

  • Chopped Cilantro 
  • Crushed Peanuts 

 

DIRECTIONS

Rice

In a large saucepan, combine rice, coconut milk, water, and shredded coconut.  Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Butternut squash and curry

In a large saucepan melt coconut oil. Once melted, add the butternut squash until it's fully coated. Stir in the curry paste, curry powder, ginger, chicken broth, coconut milk, fish sauce and let it come to a simmer. Cover and lower the heat to allow the squash to cook all the way through. Chop the onion and green pepper and add to the sauce.  Let sauce simmer for 10-12 minutes, stirring frequently. Stir in spinach and allow it to wilt. Plate it with the rice and serve hot! Add toppings to your liking. 


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