Serves4
- Active time:20 min
- Start to finish:35 min
October 2008
We love the many textures and flavors of this spicy coconut curry with butternut squash, spinach, and cashews. Bottled red curry paste keeps it supermarket-friendly.
-
1
tablespoon
plus 2 tsp vegetable oil, divided
-
1 1/2
lb
butternut squash, peeled, seeded, and cut into 1/2-inch pieces
-
3/4
teaspoon
cumin seeds
-
1
medium onion, thinly sliced
-
1
(14-oz) can unsweetened coconut milk (do not stir), divided
-
1 1/2 to 2
tablespoons
Thai Kitchen red curry paste
-
1/3
cup
water
-
1
(2- to 3-inch) cinnamon stick
-
3
whole cloves
-
5
oz
baby spinach (5 cups packed)
-
1
tablespoon
Asian fish sauce, or to taste
-
1/4
cup
salted roasted cashews, chopped
-
Accompaniment:
lime wedges
-
Heat 1 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 tsp salt until beginning to brown, about 6 minutes. Transfer to a plate.
-
Add remaining 2 tsp oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
-
Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
Serve with: jasmine rice
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover
red curry paste.