Red Curry with Delicata Squash, Tofu and Lime
Red Curry with Delicata Squash, Tofu and Lime
1 cup Jasmine Rice, optional
2 Delicata Squash,
4 teaspoons Oil
1/2 Onion, minced
2 cloves Garlic, minced
4 slices Ginger
1 Lime, zested and juiced
1/4 teaspoon Turmeric
1 tablespoon Thai Red Chili Paste, more or less, to taste
1 quart Vegetable Broth
1/3 cup Cilantro or Parsley, fresh, slivered, more or less to taste
1 14 ounce can Coconut Milk
10 ounces Silken Tofu, drained and diced
Salt and Pepper, to taste
1
Prepare rice according to package directions. Peel the squash, halve it and scoop out the seeds and pulp. Dice the squash into 1/2" cubes.
2
Warm a soup pot over medium high heat and add oil. Sauté onion, garlic, ginger and squash for about 5 minutes. Add in lime zest, turmeric and chili paste; give a quick stir.
3
Pour in the stock and bring to a boil, skimming any foam that rises. Reduce the heat to low. Cover and simmer for about 20 minutes, until veggies are tender.
4
Stir in tofu and coconut milk and simmer until warmed through, about 5 minutes. Add cilantro or parsley and lime juice and season to taste with salt and pepper, or fish sauce. Serve with jasmine rice.
Ingredients
1 cup Jasmine Rice, optional
2 Delicata Squash,
4 teaspoons Oil
1/2 Onion, minced
2 cloves Garlic, minced
4 slices Ginger
1 Lime, zested and juiced
1/4 teaspoon Turmeric
1 tablespoon Thai Red Chili Paste, more or less, to taste
1 quart Vegetable Broth
1/3 cup Cilantro or Parsley, fresh, slivered, more or less to taste
1 14 ounce can Coconut Milk
10 ounces Silken Tofu, drained and diced
Salt and Pepper, to taste
