Thai Green Curry with Red Kuri Squash

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We got one of these lovely red squashes in one of our CSA boxes from Driftless Organics.  They grow lots of great squash which I'm very pleased about since winter squash is one of my favorite vegetables.  There are a lot of varieties and the red kuri is one of the prettiest and very tasty as well. 


I found this recipe for a Thai Green Curry and decided it was a worthy use of my squash.  If you go to the original website you can see pictures of the curry.  http://carpeseason.com/thai-green-curry-with-red-kuri-squash/  I'm not sure mine was quite as pretty but I think it tasted just as good.  I'm sure you could substitute other varieties of winter squash such as butternut with good results.

Ingredients
1 tbsp. olive oil
1/2-3/4 cup of sliced onions, red or yellow
1 Anaheim pepper, cut into thin slices (flash-frozen bell peppers would also work well)
5-6 garlic cloves, thinly sliced
2-in. piece of fresh ginger, peeled and grated
1 1/2 tbsp. green curry paste (less or more depending on the spiciness of your paste)
2 tbsp. curry powder
1 (14 oz.) can of coconut milk
2 1/2 tbsp. soy sauce
2 tbsp. sweet chili sauce
4 c. red kuri squash, cut into 1-in cubes (this was about 1/2 of my squash)
1 tbsp. brown sugar
1-2 tbsp. lime juice
1/4 c. water
salt to taste
1-1 1/2 c. vegetable (I used 1/2 of a package of frozen stir fry vegetables, but broccoli, green beans, etc. would also work well)
1/2 c. fresh chopped cilantro
2 green onions, thinly sliced
 
Heat the oil in large skillet over medium heat. Add the onions, pepper, garlic, ginger and sauté for about 3-5 minutes.
Add the curry paste and curry powder and cook for 1 more minute, stirring constantly.
Stir in your coconut milk, soy sauce, chili sauce, brown sugar, lime juice, squash and water. Bring to a boil, then lower heat. Simmer, covered for around 15 minutes or until squash is tender but still holds its shape.
Add your additional veggies and simmer for 5 more minutes or until vegetables are tender-crisp.
Serve over brown rice, and garnish with cilantro and green onions.
 

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