Coconut Curry Squash Stew
Chef Tommy Thothongkum
RECIPE NOTES
Here’s a dish that is vegetarian, has some spice, feels light, but is filling on a hot summer day or cold winter night.
I have omitted the fish sauce to keep this dish vegetarian, but I would suggest to use fish sauce if you can.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes 4 portions
INGREDIENTS
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¼ cup lemongrass, chopped
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¼ cup ginger, chopped
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4 each lime zest
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¼ cup red onion, chopped
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2 tbsp olive oil
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3 tbsp red curry paste
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2 qts vegetable stock
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1½ cups coconut milk
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3 cups butternut squash, medium diced
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3 cups Yukon potatoes, medium diced
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4 cups yellow squash, medium diced
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4 cups zucchini, medium diced
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3 cups baby spinach
DIRECTIONS
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In a stock pot, sauté lemongrass, ginger, lime zest, and red onion in olive oil until fragrant. Add red curry paste.
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Add vegetable stock and coconut milk. Bring to a boil, then reduce to a simmer.
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Add butternut squash and Yukon potatoes to the liquid and cook for 15 minutes. Then add the yellow squash and zucchini. Cook for another 10 minutes.
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To finish, add the baby spinach.