Prep time: 15 minutes Cook time: 25 minutes
Serves: 3-4 people Cost: about $9-$11
1-2 Tablespoons of your favorite Thai and True Curry Paste
1 can coconut milk
½ cup water
**optional 1 Tablespoon tamari
1 Sweet Dumpling squash (or other thin-skinned variety like Delicata or Sugar Dumpling)
¼ to ½ pound crimini mushrooms or white mushrooms
1 medium shallot
1 bunch green kale
Halve squash lengthwise and scoop out the seeds. Cut the stem and hard blossom end off and slice squash into ¾ inch cubes. When using a thin-skinned variety like those suggested, you don’t need to skin the squash. The skin will soften to a lovely creamy texture when cooked.
Peel shallot and slice thin. Rinse, drain and slice mushrooms. Rinse, drain, de-stem and coarsely chop kale.
Combine coconut milk, curry paste, water and tamari (if you like) in a medium saucepan. Stir paste to dissolve and bring to a simmer. Add squash, shallots and mushrooms, cover and simmer 20 minutes or until squash is soft. Add kale and simmer 3-5 minutes longer, or until kale has wilted.
Serve hot over your favorite rice or rice noodles.
Comments Off Original post date: Wednesday, January 23rd, 2013