Butternut Squash Thai Curry with Coconut Rice
Adapted recipe from “The Best of Vietnamese and Thai Cooking” by Mai Pham

Serves: 4

Ingredients:
2 lb. whole butternut squash (or 1 package pre-cut)
1 tablespoon olive oil
2 (13.5 oz) cans unsweetened coconut milk (Chaokoh); reserve 2/3 c. for coconut rice
3 (2-inch) pieces lemon grass stalk bruised slightly with the back of a knife; or 1 tablespoon minced lemon grass stalk
2 Kaffir lime leaves, cut in thirds
3 tablespoons sugar
3 tablespoons fish sauce
1 tablespoon tomato paste
1 teaspoon red thai curry
½ teaspoon turmeric
½ teaspoon salt
2 ripe red vine tomatoes, thinly sliced
Cilantro or fresh basil to garnish
Coconut Rice

Preparation:

1. Preheat oven to 450 F.

2. If not using pre-cut butternut squash, microwave whole squash for about 5 minutes to soften so it’s easier to cut.

3. Remove skin, scoop out seeds, and cut into 1 inch cubes. Drizzle with 1 tablespoon olive oil, pinch of salt and pepper, and roast for 30-40 minutes until browned.

4. Remove squash from oven and allow it to cool.

5. Meanwhile, heat a large saucepan over moderate heat. Skim off the top thick, creamy part of the coconut milk, about ½ cup, and add it to the pan. Add the curry paste and stir to dissolve. Let mixture sizzle and bubble for 2 to 3 minutes.

6. Reserve 2/3 cup coconut milk in a small saucepan for the coconut rice. Add the remaining coconut milk, lemon grass, lime leaves, sugar, fish sauce, tomato paste, turmeric, and salt. Increase the heat to high and bring to a simmer.

7. Add the tomatoes and let cook for about 10 minutes until they dissolve. While this simmers you can prepare the coconut rice. Add roasted butternut squash and allow to simmer for another 5 minutes.

8. Serve over coconut rice and garnish with freshly chopped cilantro or julienned basil.