Red Curry with Butternut Squash

Prep time: 15 mins

Cook time: 15 mins

Serves: 4-6

INGREDIENTS:

1 ½ cups unsweetened coconut milk

3 tbsp red curry paste

1 ½ cups chicken broth or water

1 small butternut squash, peeled and cut in generous bite-sized chunks (about 2 cups)

1 red bell pepper, cut into bite-sized triangles

1 green bell pepper, cut into bite-sized triangles

1 small onion, cut into bite-sized triangles

2 tbsp fish sauce

1 tbsp palm sugar or brown sugar

DIRECTIONS:

In a medium saucepan or heavy skillet, bring about ¾ cup of the coconut milk to a gentle boil over medium-high heat.  Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant.  Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. 

Add the remaining ¾ cups of coconut milk, the chicken broth, butternut squash, peppers, onions, fish sauce and palm sugar and bring to a full boil.  Reduce heat to maintain a lively simmer and cook, stirring now and then, until the beef is cooked and the butternut squash is tender but still firm, 5 to 7 minutes.  Remove from the heat, transfer to a serving dish and serve hot or warm.