Red Kuri Red Curry
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.