Ingredients for Thai Green Curry With Butternut Squash And Yellow Peppers Veget
- Vegetable Oil
- 1 medium onion, chopped
- Yellow Bell Peppers
- Green Curry Paste
- Garlic Cloves
- 1.5 pounds butternut squash, cubed (pre-cut is convenient)
- Light Coconut Milk
- Spinach Leaves
- 1/2 cup fresh cilantro
- 1/4 cup fresh basil
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How to Make Thai Green Curry With Butternut Squash And Yellow Peppers Veget
- Heat 1 tablespoon of oil in a large Dutch oven or pot over medium heat.
- Add 1 medium onion, chopped, and sauté for 5-7 minutes until softened.
- Add 2 yellow bell peppers, chopped, and cook for 3 minutes.
- Stir in 3 tablespoons Thai green curry paste and 2 cloves garlic, minced, and cook for 1 minute until fragrant.
- Add 1.5 pounds butternut squash, cubed (pre-cut works great!), and 1 (13.5 ounce) can full-fat coconut milk. Bring to a simmer.
- Partially cover the pot, reduce heat to medium-low, and simmer for 20-25 minutes, or until the butternut squash is tender. Stir occasionally.
- While the curry simmers, combine 1 cup fresh spinach, 1/2 cup fresh cilantro, 1/4 cup fresh basil, and 1/4 cup water in a blender.
- Blend until completely smooth.
- Stir the blended greens into the curry mixture and cook for 1 minute to combine flavors.
- Serve hot over black forbidden rice. Garnish with extra cilantro or basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
2g
Carbs
5g
