Thai Green Curry with Butternut Squash
Easy vegan Thai green curry recipe- without tofu! A delicious weeknight dinner that takes less than 30 minutes but is full of flavor.
Dinner, Main Course
Curry, green curry, peppers, Squash, thai
High sided saute pan
butternut squash, peeled and cut into 1-inch cubes
about 1 medium squash
red bell pepper, cut into ½-inch strips
onion, ¼-inch dice
green beans, french-style slice
fresh ginger, grated
green curry paste
15 oz can
coconut milk, canned
jalapeno, cilantro, lime wedges
Prep all your vegetables and gather the remaining ingredients.
In a large pan heat coconut oil over medium heat. Add onions and saute until soft, 4-6 minutes.
Add ginger, squash, and bell pepper. Saute for 3 minutes.
Stir in curry paste sauteing for 2 minutes.
Add sugar, coconut milk, lime juice, and water. Bring to a boil and then reduce heat to a simmer. Simmer for 15 to 20 minutes until the squash is fork-tender.
Stir in green beans and heat until warmed through. Salt to taste. Serve over rice and garnish with cilantro, lime wedges, and jalapeno slices.
Leftover curry can be stored in an airtight container for up to 5 days.
To make green for meal prep cook until squash is slightly underdone. About 14 minutes. Reheat single portions in the microwave for 3 to 4 minutes.
Thai Green Curry with Butternut Squash https://www.peelwithzeal.com/vegetarian-thai-green-curry/