Thai Red Curry with Roasted Butternut Squash

Ingredients

• 1 medium Butternut Squash
• 3 tbsp Red Curry Paste
• 2 cans Coconut Milk
• 2 medium Bell Peppers
• 1 cup Green Beans
• 1 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 1 tbsp Lime Juice
• 1/2 cup Thai Basil Leaves
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). While the oven heats, peel the 1 medium butternut squash, scoop out the seeds, and cut it into 2.54 cm cubes. Toss the cubed butternut squash with a little oil, salt, and pepper (these are not listed as ingredients but are assumed for roasting). Spread the squash in a single layer on a baking sheet and roast for 25 minutes, or until the cubes are tender when pierced with a fork.
2. 2Place a large pot or Dutch oven over medium heat. Add the 3 tablespoons of red curry paste to the dry pot and stir constantly for 1 minute, until it smells fragrant.
3. 3Pour the 2 cans of coconut milk into the pot with the curry paste. Stir well and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot.
4. 4Add the roasted butternut squash (from step 1), the 2 medium bell peppers (cut into bite-sized pieces), and the 1 cup of green beans to the simmering coconut milk mixture. Stir everything together.
5. 5Stir in the 1 tablespoon of fish sauce, the 1 tablespoon of palm sugar, and the 1 tablespoon of lime juice. Continue to simmer the curry gently for 10 minutes, stirring occasionally, to allow the flavors to blend together. The curry should thicken slightly.
6. 6Just before you are ready to serve, stir in the 1/2 cup of Thai basil leaves. Cook for about 30 seconds more, just until the basil leaves wilt slightly.
7. 7Serve the Thai red curry hot, spooning it over the 4 cups of cooked rice.

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