RCI-CR.001.0029.001

Thai Red Curry Squash

Name: Thai Red Curry Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 tbsp canola oil; 1 tbsp red curry paste; 1 unit garlic clove (minced); 1 tbsp minced fresh ginger; 2 cups coconut milk; 1½ tbsp brown sugar; 1 tbsp tamari soy sauce; 2½ lb acorn squash (peeled and cubed); 6 unit scallions (cut into 1-inch lengths); 2 large green bell peppers (cubed); ½ cup Thai basil leaves (optional)

Thai Red Curry Squash from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

canola oil
2 tbsp
red curry paste
1 tbsp
garlic clove
minced
1 unit
minced fresh ginger
1 tbsp
coconut milk
2 cups
brown sugar
1½ tbsp
tamari soy sauce
1 tbsp
acorn squash
peeled and cubed
2½ lb
scallions
cut into 1-inch lengths
6 unit
green bell peppers
cubed
2 large
Thai basil leaves
optional
½ cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Thai Red Curry Squash

Ingredients

Method

What Makes This Variant Distinct