Butternut Squash In Fresh Green Curry

  • 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
  1. 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.
  2. 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.
  3. Stir in remaining cilantro and chopped fresh basil if using. Garnish with reserved cilantro sprigs. Serve with hot, cooked brown basmati rice.