INGREDIENTS
- 1 small onion, chopped (about 1 cup), divided
- 8 cloves garlic
- 1 tablespoon minced ginger
- 2 jalapeno peppers or 1 serrano pepper, coarsely chopped
- 1 small bunch cilantro, chopped, divided (a few small sprigs reserved for garnish)
- ¾ cup water, divided
- 2 tablespoons oil
- 1 can (14-ounce) coconut milk (unsweetened)
- 1 medium butternut squash (1½ to 2 pounds), peeled and cut into 1-inch chunks
- 1 teaspoon salt, or to taste
- 2 tablespoons chopped fresh basil (optional)
- Hot, cooked brown basmati rice
INSTRUCTIONS
- Combine ¼ cup onion, garlic, ginger, peppers, ½ cup cilantro and ¼ cup water in a mini food processor or blender. Process, scraping down the sides until paste-like and fairly smooth. Set aside.
- Heat the oil over medium-high heat in a Dutch oven. Add the remaining onion and cook 5-7 minutes or until softened and almost golden. Add coconut milk, remaining water, butternut squash, salt and green curry paste. Bring to a boil, reduce heat and simmer 10-15 minutes or until butternut squash is tender but not falling apart.
- Stir in remaining cilantro and chopped fresh basil if using. Garnish with reserved cilantro sprigs. Serve with hot, cooked brown basmati rice.
