Easy and quick Squash and coconut milk curry

April 28, 2013
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  • Serves 4
Author Notes

Adapted from Culinary Vietnam by Daniel Hoyer. Originally calls for pumpkin but I prefer spaghetti squash. Try your own favourite squash in this almost-a-soup curry. —Judith

What You'll Need
  • 1 1/2 cups Unsweetened coconut milk, or 1 can (13oz)
  • 3/4 cup Water
  • 1 1/2 teaspoons Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Dry tumeric
  • 2 teaspoons Fish sauce (or soy sauce)
  • 1 (1inch) pieces Ginger, peeled and cut into 3 slices
  • 1/2 Medium white onion peeled and thinly sliced
  • 1 (1.5-2 pound) spaghetti squash, skin and seeds removed then cut into 1-inch chunks
  • 2 tablespoons Chopped cilantro
  1. In a saucepan, mix the coconut milk and water. Add the sugar, salt, turmeric, and fish sauce; stir we'll to combine. Add ginger, onion, and squash and bring to a low boil. Stir gently and reduce heat to simmer.
  2. Cook about 20-25 min., stirring occasionally. Check if squash is tender and cook a few or minutes or as needed (add more water if getting dry). Remove from heat, remove ginger, and let sit a few minutes to thicken sauce. Garnish with cilantro and serve with warm white or brown rice.

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