Southeast Asian Squash Curry Recipes

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SOUTHEAST ASIAN SQUASH CURRY

Provided by Maggie Ruggiero

Categories     Quick & Easy     Dinner     Cashew     Curry     Spinach     Squash     Butternut Squash     Fall     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13



Southeast Asian Squash Curry image

Steps:

  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
  • Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
  • Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.

1 tablespoon plus 2 teaspoons vegetable oil, divided
1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 teaspoon cumin seeds
1 medium onion, thinly sliced
1 (14-ounce) can unsweetened coconut milk (do not stir), divided
1 1/2 to 2 tablespoons Thai Kitchen red curry paste
1/3 cup water
1 (2- to 3-inch) cinnamon stick
3 whole cloves
5 ounces baby spinach (5 cups packed)
1 tablespoon Asian fish sauce, or to taste
1/4 cup salted roasted cashews, chopped
Accompaniment: lime wedges

GOURMET'S SOUTHEAST ASIAN SQUASH CURRY

Make and share this Gourmet's Southeast Asian Squash Curry recipe from Food.com.

Provided by Vicki Kaye

Categories     < 60 Mins

Time 40m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 12



Gourmet's Southeast Asian Squash Curry image

Steps:

  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
  • Add remaining 2 teaspoon oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can, do not stir, and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
  • Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
  • Serve with jasmine rice.

Nutrition Facts : Calories 393.4, Fat 30.9, SaturatedFat 20.4, Sodium 462.1, Carbohydrate 30.7, Fiber 5.5, Sugar 5.7, Protein 6.7

1 1/2 tablespoons olive oil, divided
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 teaspoon cumin seed
1 medium onion, thinly sliced
1 (14 ounce) can unsweetened coconut milk (divided)
1 1/2-2 tablespoons red curry paste
1/3 cup water
1 cinnamon stick
3 whole cloves
5 ounces spinach leaves, five cups packed
1 tablespoon fish sauce
1/4 cup cashew nuts, roasted, salted, chopped

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