Thai Green Curry with Butternut Squash and Yellow Peppers Recipe - Vegetarian Times

Thai Green Curry with Butternut Squash and Yellow Peppers

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Thai Green Curry with Butternut Squash and Yellow Peppers

Thai Green Curry with Butternut Squash and Yellow Peppers

Spicy green curry paste pairs perfectly with the sweetness of butternut squash and bell peppers. For a striking color contrast, spoon over black forbidden rice or red Himalayan rice.

  • 6Servings

Ingredients

  • 1 1/2Tbs. vegetable oil
  • 1 large onion, chopped (2 cups)
  • 2 yellow bell peppers, diced (21/2 cups)
  • 2 Tbs. green curry paste
  • 2 cloves garlic, minced (2 tsp.)
  • 3 cups cubed peeled butternut squash
  • 1 13.5-oz. can light coconut milk
  • 2 cups firmly packed spinach leaves
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped basil

Preparation

1. Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes. Add bell peppers, and cook 3 minutes. Stir in curry paste and garlic, and cook 
1 minute. Add butternut squash and coconut milk, and bring to a simmer. Partially cover pot, reduce heat to medium-low, and simmer 20 minutes. 2. Place spinach, cilantro, and basil in blender with 1/4 cup water; blend until smooth. Stir into curry mixture, and cook 1 minute to allow flavors to meld.

Nutrition Information

  • Calories: 169
  • Carbohydrate Content: 20 g
  • Fat Content: 10 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 114 mg
  • Sugar Content: 6 g