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Thai-Style Tofu and Butternut Squash Curry
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
Published 2013
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 - Fresh ginger
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
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