← All recipes
Butternut Squash Thai Curry
20 minutes
50 minutes
Serves: 4 to 6
Steps
- In a wok or large saute pan, heat the oil over medium-high heat. Add the bell pepper and onions and cook until sligggghtly browned and soft, 3 to 4 minutes.
- Add the garlic, ginger, chillies (if using), red curry paste, and curry powder and cook, stirring until fragrant, 5 minutes.
- Add the butternut squash, garbanzo beans, coconut milk, vegetable broth, basil, sugar, and salt. Bring to a boil, then cover and simmer on low.
- So pretty.
- Cook until squash is tender, about 25 minutes. Plate over white rice and top with cilantro.
Originally published at cravingsbychrissyteigen.com. Reproduced for personal collection.
