Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)
Details: 20 minutes hands-on, total 50 minutes
Ingredients
1 onion, chopped
2 tablespoons canola oil
kosher salt
2 tablespoons Thai red curry paste
1 butternut squash, peeled and cut into 1" pieces
4 cups low-sodium chicken broth
1 14oz can coconut milk
2 tablespoons lime juice
Asian chili-garlic sauce
Directions
Cook the onion in the oil with ¾ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
Add curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.
Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.
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