Thai-Style Tofu and Butternut Squash Curry

Name: Thai-Style Tofu and Butternut Squash Curry
Yield: Makes 4 Servings
Cuisine: Thailand
Ingredients: Chard leaves, 2 cups (2 oz/60 g) chopped; Firm tofu, 1 package (14 oz/440 g) drained, cut into ¾-inch pieces; Fresh basil, ⅓ cup (½ oz/15 g), sliced; Brown jasmine rice; Vegetable oil, 1 tablespoon; Butternut squash cubes, 1 package (¾–1 lb/375–500 g); Coconut milk, 1 can (14 oz/430 ml); Fresh lime juice, 2 tablespoons; Asian fish sauce or gluten-free tamari, 1½ tablespoons; Thai red curry paste, 1 tablespoon; Fresh ginger, 3 tablespoons minced; Green onions, 4, white and light green parts sliced separately; Sugar, 2 teaspoons

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Creamy and spicy, this intensely flavored dish is based on the pumpkin curry at a local, beachside Thai restaurant. It is naturally gluten-free, the rich texture coming from coconut milk rather than flour.

Ingredients

Vegetable oil, 1 tablespoon
Green onions, 4, white and light green parts sliced separately
Fresh ginger

Asia
Thailand
Dinner
Vegetarian
South East Asia
Gluten-free

Method

In a heavy medium pot over medium-low heat, warm the oil. Add the white part of the green onions and the ginger and stir until fragrant, about 2 minutes. Add the squash and stir 1 minute to heat. Add the coconut milk, ¾ cup (6 fl oz/180 ml) water, lime juice, fish sauce, curry paste, and sugar and bring to a simmer. Stir in the tofu. Cover partially and simmer until the