INGREDIENTS
3
Garlic cloves
2 tsp
Ginger, fresh
1 tbsp
Lemongrass
1
Microgreens
2
Shallots
1 14 ounce can
Coconut milk
1 tbsp
Red curry paste
1
Reserved coconut milk
1 cup
Water or broth
2 tbsp
Lime juice, fresh
1
Sea salt and freshly ground black pepper
1 tbsp
Olive oil
1
Cashews, Toasted
1
Medium red kuri (or butternut) squash, about 3 pounds