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Thai Butternut Squash Curry

jyothirajesh
  • 25 minutes
  • Serves 4

INGREDIENTS

1 cup

Baby spinach or normal spinach, tightly packed

1

Butternut squash, small

3 tbsp

Celery

1

Coriander, Fresh leaves

1 1/2 tsp

Ginger

1

Lime, wedges

3/4 cup

Onions

1

Peanuts, Roasted and crushed

1 handful

Thai basil

1 cup

Coconut milk, thick

2 tbsp

Thai red curry paste

3/4 cup

Vegetable stock

1 tsp

Fish sauce

2 tsp

Brown sugar

1 tbsp

Curry powder

1

Salt

1 tbsp

Vegetable oil or coconut oil

1

Cashews, Roasted