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Thai Butternut Squash Red Curry

Little Spice Jar
  • minutes
  • Serves 4 to 5

INGREDIENTS

3 cups

Baby spinach, fresh

2 cups

Butternut squash

1 tbsp

Ginger

1

Shallots, large

1 15 ounce can

Coconut milk

2 tbsp

Red curry paste

3/4 cup

Vegetables or chicken broth

2 tsp

Fish sauce

1

Basmati rice

1/2 tbsp

Curry powder, yellow

2 tsp

Sugar

1 tbsp

Coconut oil