The Kitchn: Saucy Thai curry hits the spot
4 cups cubed butternut squash (about 1 1/4 pounds)
1 small head broccoli, cut into florets (about 2 cups florets)
1 medium red bell pepper, sliced into thin 2-inch-long strips
1 (13- to 14-ounce) can full-fat coconut milk
3/4 cup water
Kosher salt
Cooked white or brown rice, for serving
Chopped fresh cilantro, for serving
Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute.
Stir in the curry paste and saute for 2 minutes. Add the squash, broccoli and bell pepper, and toss to evenly coat in the curry paste. Add the coconut milk and water and stir to combine.
Bring the mixture to a simmer, cover and cook until the vegetables are tender and cooked through, 10 to 15 minutes. Taste and season with salt as needed. Serve over cooked rice with chopped cilantro sprinkled over the top.
Recipe notes: Leftovers keep well for up to four days stored in an airtight container in the refrigerator.
(Sheela Prakash is an assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
