Thai Red Curry Squash (Panang)

Thai Red Curry Squash (Panang)
Serves 4
This terrific Thai recipe has a "sauce" that deliciously coats all the veggies and goes splendidly over jasmine rice. I've made this vegetarian many times by leaving out the chicken and simply adding more veggies. Good options include: nappa cabbage, bok choy, snow peas, and spinach.
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  1. 1 small butternut squash, approx 1 lb
  2. 1 small onion, yellow
  3. 1 clove glarlic, minced
  4. 1 ½ tbsp red thai curry paste
  5. 1 can unsweetened coconut milk (can use lite if you want it less creamy)
  6. 1 tsp palm sugar
  7. 3 Tbsp grape seed oil
  8. 1 lb boneless skinless chicken thighs, cubed 1 inch long pieces (optional)
  9. ½ red bell pepper, julienned
  10. Juice from 1 lime
  11. 2 lime leaves
  12. Handful of fresh cilantro
  13. ¼ cup fresh Thai basil
  14. Spinach (optional)
  1. Cut squash into 1/2 inch cubes
  2. Roast squash at 400 degrees with oil, salt and pepper until soft and cooked through
  3. Blend the red curry paste, the onions and garlic until a paste-like consistency in a blender
  4. Saute the paste in the oil over medium heat until aromas emerge
  5. Whisk in half the coconut milk and all the sugar to the paste
  6. Add chicken and simmer until the chicken is fully cooked (if using)
  7. Add the cooked squash, red pepper, and remaining coconut milk.
  8. Taste and season. Add lime juice and basil. Add spinach at the last minute.
  9. Garnish with cilantro
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