Winter Squash In A Green Curry Sauce

[Guest guest]

* Exported from MasterCook *

 

Winter Squash In A Green Curry Sauce

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 142

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Sauces And Marinades

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large shallots

peeled and finely chopped

4 garlic cloves -- finely chopped

1 1-inch knob fresh ginger

peeled and finely chopped

2 fresh green serrano chilies

cut in half lengthwise and seeded and

deveined

1 cup chopped cilantro leaves

1 cup canned unsweetened low-fat coconut milk

1 teaspoon curry powder

1 cup evaporated skim milk or soy milk

1 tablespoon palm sugar or brown sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds butternut or other winter squash

peeled and cut into 1-inch cubes

 

4 to 6 servings

 

This is a great curry for a cool evening. Use any available winter

squash-butternut, banana, Delicata, Hubbard, turban, or even sugar

pumpkin. These orange-fleshed beauties are full of beta-carotene, iron,

potassium, and fiber. Their slightly sweet flavors marry very well with a

spicy curry sauce. Serve with brown or white rice and a salad or steamed

greens. The original recipe comes from Real Vegetarian Thai, by Nancie

McDermott. This is the kind of book that makes me want to make every

recipe in it (and I have). I've altered this one slightly by replacing

half of the coconut milk with soy or evaporated milk to reduce some of the fat.

 

1. Combine the shallots, garlic, ginger, chilies, and 4 cup of chopped

cilantro in the bowl of a large mortar or a blender. Grind the mixture by

hand or in the blender, adding up to 3 tablespoons of water, to make a

smooth paste. Set aside the remaining cilantro leaves for garnish.

 

2. In a medium-size saucepan, bring the coconut milk to a boil and cook

for 3 to 4 minutes, stirring frequently, until the milk thickens

slightly. Reduce heat to a simmer, stir in the green paste and curry

powder, and cook, stirring, for about 3 minutes.

 

Stir in the evaporated skim milk or soy milk, sugar, salt, and pepper. Add

the squash, raise the heat and bring to a boil, stirring

frequently. Reduce to a simmer and cook, stirring frequently, for about 20

minutes, until the squash is tender.

 

3. Garnish with remaining chopped cilantro and serve.

 

 

 

- - - - - - - - - - - - - - - - - -