INGREDIENTS
5
Arbol chilies, toasted and ground
1
Butternut squash, large
1
Cilantro
2 tsp
Coriander
4 cloves
Garlic
2 tsp
Ginger, ground
1
Yellow onion
3 cups
Chicken stock
15 oz
Coconut milk
1
Coconut milk reserved
3
servings Rice
1/2 tsp
Anise
2 tsp
Cardamom
1/2 tsp
Cinnamon
1/2 tsp
Cloves
1 tbsp
Madras curry powder
1/2 tsp
Nutmeg
1 tsp
Paprika
1
Salt and pepper
2 tbsp
Thai red chili paste
2 tsp
Turmeric
2 tbsp
Vegetable oil
2 tsp
Cumin
2 tbsp
Butter