Thai Coconut Squash Curry

This delicious, flavorful curry comes together in under 30 minutes, making it an excellent weeknight staple. With bright flavors and a comfort food vibe, it’s a hit with the whole family. Serve with your favorite rice.

Thai Coconut Squash Curry

Serves 3-4

Ingredients

• 1 onion, chopped
• 1.5 tbsp cocounut oil
• 1 tbsp minced ginger
• 1.5 tsp minced garlic
• 4 generous tsp red curry paste
• salt
• 1 can coconut milk
• 1 bag frozen kabocha or butternut squash
• 1/4 c. basil leaves, torn
• 2 limes, cut in half

Instructions

1. Saute onion in coconut oil in medium saucepan or Dutch Oven over medium high heat until fragrant.
2. Add ginger, garlic, red curry paste and salt. Stir well to combine.
3. Add coconut milk and squash. Reduce heat to medium and simmer until warmed through. Add salt to taste.
4. Serve with rice, add a lime wedge on the side, and top with basil. (Don't skip these! They make the dish shine!)