Butternut Squash in
Fresh Green Curry
This simple fresh curry paste takes only
minutes to prepare. It envelops sweet, golden chunks of butternut
squash with a beautiful and savory green sauce in the time it
takes the accompanying rice to cook. Try making it with any
prepared curry paste for an even simpler dish (see note).
1 small butternut squash, about 1-1/2 pounds
2 tablespoons coarsely chopped shallots or yellow onion
1 tablespoon coarsely chopped garlic
1 teaspoon peeled and coarsely chopped fresh ginger
2 fresh green jalapeno chilies or 1 fresh green serrano chili
3 tablespoons plus 1/2 cup water
3/4 cup coarsely chopped cilantro leaves and stems
1 can (14 ounces) unsweetened coconut milk (about 1 3/4 cups)
1 teaspoon sugar
1 teaspoon salt
1/4 cup fresh basil leaves
Trim off the stem and blossom end of the
butternut squash. Halve lengthwise and scoop out and discard the
seeds and fibers. Cut into large chunks and carefully peel each
chunk. Cut the peeled chunks into 1-inch pieces. You will have
about 4 cups. Set aside.
In a small food processor or the jar of a
blender, combine the shallots or onion, garlic, ginger, chilies,
the 3 tablespoons water, and 1/2 cup of the cilantro. Grind until
you have a fairly smooth paste, pulsing the motor and stopping
often to stir down the sides of the container and incorporate all
the ingredients. You will have about 1/4 cup bright green paste.
Set aside.
Shake the coconut milk can well. Spoon out
1/2 cup into a medium saucepan and bring to a gentle boil over
medium heat. Cook, stirring occasionally, until it thickens and
releases its sweet fragrance, about 3 minutes.
Add the curry paste and cook for 1 to 2
minutes, mashing, scraping, and stirring until the paste is
dissolved into the coconut milk and is heated through. Add the
remaining coconut milk, the remaining 1/2 cup water, the sugar,
salt, and butternut squash. Raise the heat to high and bring the
curry to a rolling boil. Stir well, reduce the heat to maintain a
gentle boil, and continue cooking until the squash is tender and
the sauce is smooth and evenly colored a soothing green, about 15
minutes.
Meanwhile, cut all but a few of the basil
leaves crosswise into thin strips. When the curry is cooked, stir
in the basil strips and the remaining 1/4 cup cilantro. Remove
from the heat and transfer to a serving bowl. Garnish with the
reserved basil leaves and serve hot or warm. |
