Winter Squash Panang Curry

Instrucciones

1

In a 2-quart saucepan, heat 1/4 coconut cream over medium-high heat until it breaks and looks oily. Add 2 tablespoons curry paste for a milder curry or 3 tablespoons for a spicier curry. Stir until paste deepens in color and is fragrant, about 2 minutes.
2

Add squash, remaining coconut cream (reserve 2 tablespoons to drizzle on top for presentation if you’d like), water, palm or brown sugar, and fish sauce. Stir, bring to a boil, reduce heat to medium, cover, and cook until squash is fork-tender, about 10 minutes. Peel should be sturdy and flesh should still hold its shape. Simmer uncovered until curry is thickened to the consistency of a bisque, about 3 minutes.
3

Remove from heat, stir in half the red chili and basil leaves, and transfer to a large serving bowl or individual serving bowls. Top with makrut lime leaves, peanuts, remaining chiles, and a drizzle of reserved coconut cream, if desired.
4

2-quart saucepan
5

Recipe can easily be doubled.
6

To make this dish vegetarian, use thin (light) soy sauce instead of fish sauce and use a curry paste without shrimp paste, such as Maesri brand.
7

Fresno, serrano, or jalapeño can be used in place of Thai long chili. For mild curry, use 1/4 red bell pepper.
8

Use a premium unsweetened coconut cream, such as Savoy brand, that is pure coconut cream. Avoid using brands with added thickeners such as guar gum, as these won&
9

Make curry through step 2, let cool, cover, and keep refrigerated overnight. Reheat curry on the stove over medium heat and continue with step 3 before serving.

Tips del Chef

Keep leftovers covered in refrigerator for up to 3 days. Reheat gently on stove. Coconut milk curries should not be frozen as the texture will be affected.

Ingredientes

Instrucciones

Tips del Chef