Wednesday, March 10, 2010

Thai Red Curry with Butternut Squash


Warm yumminess for all the cold weather.

Thai Red Curry with Butternut Squash
Inspired by Thai Kitchen's Red Curry Paste Label

Ingredients:
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

Directions:
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.

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