Thai Acorn Squash Curry

Name: Thai Acorn Squash Curry
Yield: 4
Ingredients: 3 tablespoons good-quality vegetable oil; 1 large white onion, sliced; 2 tablespoons chopped garlic; Red curry paste to taste (1 tsp plus); 1 1/2 pounds acorn squash, peeled as necessary and cut into 1 1/2-inch chunks; 1 1/2 cups coconut milk (to make your own, see page 372); 3 lime leaves, chopped (preferably fresh; dried are okay), or the grated zest of 1 lime; 3 tablespoons soy sauce or fish sauce; Salt and pepper; Lime wedges for garnish; 1-2 cups extra-firm tofu (optional addition)

by becky
Created November 22, 2024
From the cookbook How to Cook Everything

Yields: 4 servings

There are more optional additions in How To Cook Everything!

Ingredients

3 tablespoons good-quality vegetable oil
1 large white onion, sliced
2 tablespoons chopped garlic
Red curry paste to taste (1 tsp plus)
1 1/2 pounds acorn squash, peeled as necessary and cut into 1 1/2-inch chunks
1 1/2 cups coconut milk (to make your own, see page 372)
3 lime leaves, chopped (preferably fresh; dried are okay), or the grated zest of 1 lime
3 tablespoons soy sauce or fish sauce
Salt and pepper
Lime wedges for garnish
1-2 cups extra-firm tofu (optional addition)

Directions

Put the oil in a large skillet over medium-high heat. When it is hot, add the onion and cook, stirring occasionally, until it softens a bit, 3 to 5 minutes. Stir in the garlic and chiles, then the eggplant. If you're cooking a combination of eggplant and squash, which cooks faster, add the squash a little later to give the eggplant a head start. Cook, stirring occasionally and adjusting the heat as necessary so the vegetables cook quickly without burning, until they soften, 10 to 20 minutes.
Add the coconut milk and lime leaves and cook until the mixture has thickened, about 5 minutes. Add the soy sauce. Taste and add salt and pepper if necessary. Serve hot, with lime wedges.