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Prep time
15 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Creamy and a little spicy - this is a favorite summer side dish. But it's also good on it's own over rice. —Erin Jeanne McDowell
Ingredients
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1 tablespoon
oil (15 g)
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1
red onion, diced (220 g)
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3
cloves garlic, minced (15 g)
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2
summer squash, diced (454 g)
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1
basket mushrooms, quartered (227 g)
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salt, to taste
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2 tablespoons
red curry paste (or more to taste) (44 g)
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1
(14 oz) can coconut milk
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fresh chopped cilantro, as needed for garnish
Directions
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Heat the oil in a large saute pan over medium heat. Add the onion and saute until tender, about 4-5 minutes. Add the garlic and saute until fragrant, about 1 minute more.
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Add the squash and mushrooms, and saute until beginning to become tender, about 3-4 minutes. Season with salt.
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Add the curry paste, and toss with the vegetables to disperse. Add the coconut milk and toss to combine and help dissolve the curry paste.
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Bring the mixture to a simmer over medium heat. Simmer until the sauce has thickened slightly and the vegetables are completely tender. Garnish with cilantro.
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