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Red Kuri Red Curry

Serves 6-8

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 tablespoon fresh ginger, minced
3 tablespoons red curry paste* (you can use more or less depending on how spicy you like, I used a lot more)
2 small red kuri squash, peeled, seeded & cubed – about 6 cups (butternut squash would also work)
1 cup organic vegetable broth
1 can organic coconut milk, I like Native Forest
1 tablespoon fish sauce (or gluten-free tamari/soy to make vegan)
3 tablespoons coconut sugar (or brown sugar)
2 cups frozen organic peas
1/2 cup fresh cilantro or even better, Thai basil leaves

Heat olive oil in a large pan, when hot add onion, green pepper, curry paste, garlic and ginger. Cook for a minute or two. Add squash and saute for about 5 minutes then add vegetable broth. Cook for about 15 minutes, stirring occasionally until the squash is tender. Add coconut milk, fish sauce, sugar and peas. Simmer for about 5 minutes until the peas are no longer frozen.

Serve over brown or white basmati rice garnish with cilantro or thai basil.

*If you are vegan, you will want to make sure the curry paste you select doesn’t contain fish sauce.

From http://tasty-yummies.com/2013/01/29/red-kuri-red-curry-gluten-free-dairy-free-w-vegan-option/


This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Pepper: Bell or Sweet, Winter Squash, Sugar Snap Peas, Snow Peas, Squash,

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