Thai Red Curry

Ingredients

• 1/2 small kabocha squash, peel left on,cut into 1 1/2-inch cubes
• 2 tablespoons neutral cooking oil
• 2 pounds cremini mushrooms, sliced
• One 13.5-ounce can full-fat coconut milk, refrigerated for an hour, not shaken
• One 4-ounce can Thai red curry paste, preferably Maesri, or 5 tablespoons jarred red curry paste
• 2 teaspoons grated fresh ginger (I use a rasp)
• 2 cloves garlic, minced
• 1 cup chicken broth or water
• 1 tablespoon sugar
• 1 to 2 teaspoons fish sauce
• 6 ounces green beans, sliced on the diagonal into 1-inch lengths
• Zest of 1 lime plus 1 lime wedge
• Handful fresh Thai basil
• Cooked white rice, for serving

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag