By: Co+op
Recipe Information
Total Time: 30 minutes; 15 minutes active
Servings: 4
A jar of red curry paste is a concentrated flavor bomb, with chilis and spices that would take hours to grind yourself. Coconut is another appealing flavor that comes right out of the can, with no effort at all. Together they make this simple dish into something you’ll want to put in rotation at all winter long.
Ingredients
- 1 15-ounce can coconut milk
- 1 cup chicken or vegetable stock
- 1/4 cup soy sauce
- 1 stalk lemongrass, split lengthwise
- 3 small shallots, minced
- 1 large lime, zest pared off in strips
- 2 cloves garlic, chopped
- 1 tablespoon ginger root, slivered
- 4 teaspoons red curry paste
- 3 cups winter squash, peeled and cubed
- 1 pound extra-firm tofu, cut in bite-sized pieces
- 2 tablespoons fresh lime juice
- 1/2 cup cilantro, coarsely chopped
- Steamed rice for serving
Preparation
- In a large saute pan, pour the coconut milk, stock and soy sauce and place over medium heat. Add the lemongrass, shallots, lime zest, garlic, ginger and red curry paste and mix well. Bring to a boil.
- Add the squash and tofu and reduce heat to a simmer and cover the pan for 10 minutes, adjusting the heat so it’s not boiling. Cook until the squash is tender when pierced with a paring knife. Add lime juice and simmer just until thick.
Serving Suggestion
Serve over cooked rice, topped with cilantro.
Nutritional Information
420 calories, 18 g. fat, 0 mg. cholesterol, 1340 mg. sodium, 29 g. carbohydrate, 5 g. fiber, 18 g. protein
Source: https://www.grocery.coop/recipes/red-curry-squash-with-tofu/
