Little late, but it’s Friday, and late dinner is okay!
Thai Red Curry Squash
- 1 TBSP coconut oil
- 1/2 large yellow onion
- 1 tsp salt
- 1 green bell pepper
- 4 cloves garlic
- 1 inch piece fresh ginger
- 3 TBSP Thai red curry paste
- 1 can coconut milk
- 1 TBSP coconut aminos
- 1 large acorn squash, peeled, seeded, and cut into 1-inch cubes
- 2 tsp lime juice
- 1/4 cup fresh cilantro
- Cauliflower
Melt the coconut oil in a large pan over medium heat. Dice the onion and add it to the pan. Cook for 5-6 minutes. Slice the bell pepper thin and add it along with the minced garlic, minced ginger, and salt, then stir to combine. Cook for an additional minute. Add the curry paste to the pan and cook for about another minute, stir to coat the other ingredients. Add in the coconut milk and coconut aminos; bring to a simmer. Stir in the squash and simmer for 15-20 minutes, or until the squash is soft. Remove the pan from the heat and stir in lime juice. Adjust salt and lime juice to taste. Sprinkle with cilantro and serve.
If you’re making the meals, be sure to send me pics and tweet me @PaleYoBlog!!
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