Monday, April 8, 2013

Butternut Squash Red Curry

1 pound beef stew meat *I use local grass fed beef that we buy from our farmer friend.
1 onion, chopped
1 T red curry paste *More or less depending on spice tolerance. Start with 1 tsp if you like mild.
1 tsp yellow curry *paste or powder
2 (16 oz) cans coconut milk
1 inch of ginger root, grated
1 or 2 star anise pods
salt and pepper to taste
1 T honey
1 butternut squash or baking pumpkin, peeled, seeded and chopped into 1 inch cubes


Cook together for 3-4 minutes: olive oil, 1 chopped onion, and cubed beef/ stew meat

Add: coconut milk, red curry paste (more or less depending on your preference), 1 tsp yellow curry powder or paste, ginger, star anise, salt and freshly ground black pepper, 1 T honey .
*I like to then throw this i
n the crock pot for the day so the meat gets very tender. Then I continue with the recipe about 20-30 minutes before dinner time.

Add: 1 peeled, cleaned and cubed butternut squash or baking pumpkin. (You may also add other veggies ie. potatoes, bean sprouts, broccoli, whatever you like. Don't add the veggies too soon or they will get mushy.)

Bring to boil, the turn down to simmer till meat is cooked and squash is tender. (About 20 minutes). Simmering for longer will develop richer flavors. 

Serve with lime, cilantro and green onion over rice, greens or eat as a soup.

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