Butternut Squash And Green Beans In Coconut Milk Curry Recipes

BUTTERNUT SQUASH AND GREEN CURRY SOUP

Steps:

• Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
• Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
• Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
• Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
• Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
• Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

COCONUT BUTTERNUT SQUASH SOUP

Steps:

• To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
• Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
• Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
• Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
• Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
• Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
• Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
• To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

BUTTERNUT SQUASH COCONUT CURRY

Steps:

• Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.
• Cook until onion is soft, about 3 minutes.
• Stir in curry powder, paprika and thyme. Cook for 1 minute.
• Stir in squash, coconut milk, vegetable broth.
• Bring to boil, Cover and reduce to a simmer on low heat.
• Cook for 15 minutes until squash cubes are tender but not mushy.
• Stir in pepper, salt and cilantro.
• Delicious served with rice.

BUTTERNUT SQUASH AND GREEN BEANS IN A COCONUT-MILK CURRY

Steps:

• Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat. Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes. Remove the squash with a slotted spoon and then add the green beans to the pan. Repeat the process, topping up the water if needed.
• Return the squash to the pan with the green beans and any remaining cooking liquid. Add the coconut milk and a little more salt if necessary. Bring to a boil and immediately turn the heat down to low. Simmer the curry, uncovered, until slightly thickened, about 8 minutes-don't allow the mixture to come to a rolling boil or it will curdle. Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients.
• Transfer the curry to a serving dish.
• Make the tadka: Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the mustard seeds stop sputtering, add the chiles and cashews and shake the pan over medium heat until the cashews are toasted and lightly browned. Pour this over the curry and serve.

BUTTERNUT SQUASH AND GREEN BEANS IN COCONUT MILK CURRY

Steps:

• place cubed squash in medium saucepan with water and a pinch of salt and bring to a boil over high heat. lower heat, cover, and steam till squash is tender, about 6 minute remove squash with slotted spoon and set aside.
• add green beans to pan. repeat process with green beans, topping with water as needed.
• return squash to pan with green beans and remaining cooking liquid (there should be just a little). add coconut milk and a bit more salt, if desired. bring to boil and immediately turn heat down to low. simmer curry, uncovered, about 8 min or until slightly thickened--but do not allow mixture to come to a rolling boil or it will curdle. don't stir because squash might discintegrate; shake the pan if you need to mix ingredients.
• transfer curry to serving dish.
• heat oil in small skillet over high heat. when oil starts to smoke, add mustard seeds and cover pan. after seeds stop sputtering, add chiles and cashews and shake pan over medium heat till cashews are toasted and lightly browned. pour this over curry and serve.

GREEN MASALA BUTTERNUT SQUASH CURRY

Steps:

• Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)
• Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft - about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water - this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.