Butternut Squash In Fresh Green Curry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 small butternut squash, about 1 1/2 pounds,peeled and cut into 1 inch pieces
• 2 tablespoons coarsely chopped shallots or 2 tablespoons yellow onions
• 1 tablespoon coarsely chopped garlic
• 1 teaspoon peeled and chopped fresh ginger
• 2 green jalapeno chiles
• 3 tablespoons water, plus
• 1/2 cup water
• 3/4 cup coarsely chopped cilantro
• 14 ounces unsweetened coconut milk (about 1 3/4 cups)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup fresh basil leaf

Recipe

• 1 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.
• 2 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.
• 3 you will have about 1/4 cup bright green paste.
• 4 set aside.
• 5 shake the coconut milk can well.
• 6 spoon out 1/2 cup into a medium saucepan and bring to a gentle boil over medium heat.
• 7 cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes.
• 8 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.
• 9 add the remaining coconut milk, the remaining 1/2 cup water, the sugar, salt, and butternut squash.
• 10 raise the heat to high and bring the curry to a rolling boil.
• 11 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.
• 12 meanwhile, cut all but a few of the basil leaves crosswise into thin strips.
• 13 when the curry is cooked, stir in the basil strips and the remaining 1/4 cup cilantro.
• 14 remove from the heat and transfer to a serving bowl.
• 15 garnish with the reserved basil leaves and serve hot or warm.
• 16 serve over your favourite rice-- i like basmati.