Spicy Coconut Thai Curry

When the weather cools down, warm from within: just a few slurps of this fiery broth, studded with sweet squash and peppers, will start a party in your belly instantly. Leave the peppers out of the spice blend if you’d prefer a less sweat-inducing curry.

Casey Barber

Spicy Coconut Thai Curry

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    1 large shallot 1 red bell pepper, diced
    1 1-inch piece ginger, peeled Kosher salt
    2 large cloves garlic Zest of 1 lime
    1-2 Thai chili peppers 1 14-ounce can light coconut milk
    2 tablespoons olive oil Cooked Basmati rice
    1 kabocha squash or small butternut squash, peeled and cut into 1-inch cubes


    Prep: 30 min Total:
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    • 1

      Grind the shallot, ginger, garlic and chili peppers in a mini food processor for about 30 seconds to form a fragrant puree. Transfer to a small bowl and set aside.

    • 2

      Heat the olive oil in a large skillet or straight-sided saute pan over medium heat until shimmering. Add the squash and bell pepper and sprinkle a pinch of salt over the vegetables. Cook, stirring occasionally, for 6-8 minutes until the vegetables are softened and starting to brown.

    • 3

      Add the reserved spice puree and lime zest. Cook, stirring, for 1 minute, then add the coconut milk.

    • 4

      Bring to a simmer and cook for 5 minutes to thicken the sauce.

    • 5

      Serve over cooked Basmati rice and wedges of lime on the side, if desired.

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