Butternut Squash in Fresh Green Curry

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Butternut Squash in Fresh Green Curry

 

1 small butternut squash, about 1 1/2 pounds

2 tablespoons coarsely chopped shallots or yellow

onion

1 tablespoon coarsely chopped garlic

1 teaspoon peeled and coarsely chopped fresh ginger

2 fresh green jalapeno chilies or 1 fresh green

serrano chili

3 tablespoons plus 1/2 cup water

3/4 cup coarsely chopped cilantro leaves and stems

1 14 oz. can unsweetened coconut milk, about 1 3/4

cups

1 teaspoon sugar

1 teaspoon salt

1/4 cup fresh basil leaves

 

Trim off the stem and blossom end of the butternut

squash. Halve lengthwise and scoop out and discard the

seeds and fibers. Cut into large chunks and carefully

peel each chunk. Cut the peeled chunks into 1-inch

pieces. You will have about 4 cups. Set aside.

In a small food processor or the jar of a blender,

combine the shallots or onion, garlic, ginger,

chilies, the 3 tablespoons water, and 1/2 cup of the

cilantro. Grind until you have a fairly smooth paste,

pulsing the motor and stopping often to stir down the

sides of the container and incorporate all the

ingredients. You will have about 1/4 cup bright green

paste. Set aside.

Shake the coconut milk can well. Spoon out 1/2 cup

into a medium saucepan and bring to a gentle boil over

medium heat. Cook, stirring occasionally, until it

thickens and releases its sweet fragrance, about 3

minutes.

Add the curry paste and cook for 1 to 2 minutes,

mashing, scraping, and stirring until the paste is

dissolved into the coconut milk and is heated through.

Add the remaining coconut milk, the remaining 1/2 cup

water, the sugar, salt, and butternut squash. Raise

the heat to high and bring the curry to a rolling

boil. Stir well, reduce the heat to maintain a gentle

boil, and continue cooking until the squash is tender

and the sauce is smooth and evenly colored a soothing

green, about 15 minutes.

Meanwhile, cut all but a few of the basil leaves

crosswise into thin strips. When the curry is cooked,

stir in the basil strips and the remaining 1/4 cup

cilantro. Remove from the heat and transfer to a

serving bowl. Garnish with the reserved basil leaves

and serve hot or warm.

Serves 4 to 6.

 

 

 

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