Thai Inspired Butternut Squash Curry

Ingredients

• 1 medium size butternut squash (peeled and cut into 1-inch cubes)
• 1 small head cauliflower (broken into small florets)
• 1 medium zucchini (cut into 1-inch cubes)
• 5 garlic cloves (minced)
• 2-3 shallots (thin rings)

• 1 (13 1/2 ounce) can coconut milk
• 1/2 cup broth (vegetable or chicken)
• green curry paste
• salt and pepper

Directions

1. 1

   In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.

2. 2

   Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.

3. 3

   Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.

4. 4

   Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.

5. 5

   Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.

6. 6

   Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.

7. 7

   Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.

8. 8

   Taste and adjust season accordingly.

9. 9

   Serve over rice.