Since we were having roast chicken with company tonight, I made butternut squash as one of the sides. This recipe came from a cooking magazine clipping of yesteryear.1 small/med butternut squash (around 2 lb or 1 kg)
2 tbs vegetable oil
2 shallots, sliced
2 garlic cloves, minced
2 tsp Thai red curry paste
14 oz coconut milk
1/2 cup homemade chicken stock
3 tbs light soy sauce
1 tbs brown sugar
1 tbs fish sauce
1/2 tsp salt
1/2 tsp pepper
1 sweet red pepper, cubed
1/4 cup chopped fresh cilantro
2 tbs lime juice or to taste Peel and seed squash. Cut into 3/4-inch cubes to make 3 cups. Set aside.
In a non-stick skillet, heat oil over medium heat. Cook shallots, garlic til fragrant, then add red curry paste, stirring til onion is softened, about 5 minutes.
Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt. Bring to a boil.
Reduce heat to low. Partially cover and simmer until squash is almost tender, about 10-15 minutes.
Add red pepper and simmer for 5-8 mins.
Stir in cilantro and lime juice.
Note: This would be a nice dish with meat ingredient added to it too. You may want to adjust the heat of this dish to your taste.