Wednesday, October 27, 2010

Butternut Squash Part 2

Butternut squash
Originally uploaded by adactio
Hi Marie,

We're still on the topic of Butternut Squash! A few weeks ago I bought a medium sized squash and used half of it for a Thai Cococut Curry Stir Fry and the other half for a Mexican-inspired dish. They both turned out pretty well. Here is the Thai recipe. Look out for the other recipe in the next couple of days.

Thai Coconut Curry w/ Butternut Squash

1/2 butternut squash, peeled and chopped into bite sized chunks
1/2 yellow onion, chopped
2 cloves garlic, minced
2-3 organic chicken thighs, chopped into bite sized chunks
1/2 head cauliflower, chopped
1-2 heads of bok choy, chopped
1-2 tbsp of green curry paste
1 can coconut milk
2 tbsp fish sauce

Start by peeling and chopping squash. Then saute onions and garlic on medium heat until onions are translucent being careful not to burn the garlic. Add chicken and cook through. Add squash, cauliflower and the white part of the bok choy. Saute about a minute or so. Push ingredients off to one side and add curry paste. Pour a bit of the coconut milk over the curry paste to dissolve. Add the rest of the coconut and the fish sauce. Let the liquid come to a boil on high heat and then turn heat down and simmer until squash is tender. Stir in Bok Choy greens.

Serve this over white jasmine rice or long grain brown rice (for the healthier option).


Love you,

No comments:

Post a Comment