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.
Vegetable oil, 1tablespoon
Green onions, 4, white and light green parts sliced separately
Fresh ginger, 3tablespoons minced
Butternut squash cubes, 1package (¾–1lb/375–500g)
Coconut milk, 1can (14oz/430ml)
Fresh lime juice, 2tablespoons
Asian fish sauce or gluten-free tamari, 1½tablespoons
Thai red curry paste, 1tablespoon
Firm tofu, 1package (14oz/440g) drained, cut into ¾-inch pieces
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 squash is just tender, about 20 minutes. Add the chard and cook until wilted, about 2 minutes.
Fluff the rice with a fork and divide among 4 warmed bowls. Spoon the curry over. Sprinkle with the green part of the green onions and the basil and serve right away.