Squash and Coconut Milk Stew

Squash and Coconut Milk Stew is a popular dish in Thai cuisine, known for its creamy and flavorful combination of ingredients.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Squash and Coconut Milk Stew

Cooking Method: Boiling, Simmering Cuisine: Asian, Thai Courses: Dinner, Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Butternut Squash
• 1 can Coconut Milk
• 1 medium Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 tablespoon Red Curry Paste
• 2 cup Vegetable Broth
• 2 tablespoon Lime Juice
• 1 tablespoon Sugar
• 1 teaspoon Salt
• to taste for garnish Cilantro

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, and cook until softened.
2. Stir in red curry paste and cook for another minute.
3. Add butternut squash, coconut milk, vegetable broth, lime juice, sugar, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until squash is tender.
4. Serve hot, garnished with cilantro. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 8g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.