Squash is inexpensive and abundant in the fall. That’s why it is used in our harvest feast called Thanksgiving. You can soon get tired of pumpkin pie and squash soup.
Try this Thai-style curry to change it up. It’s heat will warm you up during the cool autumn season.
- 1 sweet onion cut in thin slices
- 1/2 red/yellow/orange sweet pepper cut in slices
- 4 cloves of garlic thinly sliced
- 10 grams of green curry paste ( for hotter curry add more)
- 2 tablespoons of palm sugar
- 1 tablespoon of fish sauce
- 1/2 pound of fish ( I used combination of sole and trout in this recipe)
- 1 pound of uncooked squash trimmed and cubed
- 1 cup of water
- 250 mL of coconut milk
- 1/2 cup basil leaves
- 1/2 cup fresh cut coriander
- 1/4 lemon juice
- Heat oil in a large frying pan on medium-high heat.
- Add the onion, pepper and garlic and cook for 2-3 minutes.
- Add green curry paste, fish sauce and sugar; mix for 1 minute.
- Add fish and squash and one cup of water.
- Reduce heat and cook covered until squash is soft, stirring occasionally.
- Stir in basil, coriander, lemon juice and coconut milk and let simmer to reduce liquid until becomes a sauce.
- Serve over rice and enjoy.