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