Butternut Squash in Green Curry Sauce
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- ½ cup water
- 2 tablespoons chopped yellow onion
- 2 cloves garlic, peeled
- 1-inch piece fresh ginger, peeled and coarsely chopped
- 1 serrano chile, stemmed, seeded, and deveined
- ¾ cup coarsely chopped cilantro leaves
- 1 teaspoon sugar
- 1 can (about 14 ounces) unsweetened coconut milk
- Salt to taste
- ¼ cup fresh Thai basil leaves, thinly sliced, for garnish (optional)
Instructions:
As with most Thai curries, serve this over rice.
- Place the squash and water in the slow cooker insert. Cover and cook on low for 3 to 4 hours, or until the squash is tender when pierced with a fork.
- In a blender, combine the onion, garlic, ginger, chile, ½ cup of the cilantro, sugar, and coconut milk. Blend until it forms a smooth green paste, then add salt to taste.
- Once the squash is tender, pour in the sauce and continue cooking just until heated through, 20 to 30 minutes.
- Serve garnished with the remaining ¼ cup cilantro leaves and the Thai basil.