Warm yumminess for all the cold weather.
Thai Red Curry with Butternut Squash
Inspired by Thai Kitchen's Red Curry Paste Label
1 14 oz. can Coconut Milk
1 T. Red Curry Paste
1 T. Soy Sauce
Rice Wine Vinegar, to taste
2 T. Brown Sugar
1/2 C. frozen Vegetables
1/3 C. water
1 C. Butternut Squash, baked and cubed
Basil, chopped for garnish
Simmer coconut milk and red curry paste in large saucepan over medium heat for 5 minutes. Add frozen vegetables, water, soy sauce, rice wine vinegar, and brown sugar to taste. Simmer 10 minutes, stirring occasionally. Garnish with basil and serve over rice.