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Slow Cooker Saucy Thai Butternut Squash Curry with Noodles

Tieghan, Half Baked Harvest
  • 315 minutes
  • Serves 1

INGREDIENTS

2 cups

broth

4 cups

butternut squash

14 oz

canned coconut milk

1 stick

cinnamon

1 tbsp

creamy peanut butter

1 tbsp

fish sauce

1/4 cup

fresh cilantro

1 inch

fresh ginger

1

juice of lime

2 cups

kale

1

pomegranate

1/3 cup

thai red curry paste

1 lb

wide egg noodles