Experience the perfect blend of sweetness and spice with our Thai Peanut Butternut Squash Curry. This dish is not only a treat for your taste buds but also a visual delight.
Thai Peanut Butternut Squash Curry
- 1 medium-sized butternut squash, peeled and diced
- 1 cup creamy peanut butter
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- Fresh cilantro for garnish
- Cooked jasmine rice for serving
- Heat vegetable oil in a large pan over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
- Add red curry paste and cook for an additional 2 minutes.
- Stir in diced butternut squash, peanut butter, coconut milk, soy sauce, and brown sugar. Simmer until the squash is tender.
- Add sliced red bell pepper and cook for an additional 5 minutes.
- Serve the curry over jasmine rice, garnished with fresh cilantro.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories: 450, Fat: 30g, Carbohydrates: 35g, Protein: 12g