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6 servings, 1 cup (250 mL) each
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If you like your food spicy, increase curry paste to 2 tsp.
Add 1 Tbsp. minced fresh gingerroot to cooked onions along with the curry paste.
Substitute 1-1/2 tsp. curry powder for the curry paste.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Loved this recipe. Served it for Thanksgiving company and everyone raved about it and wanted the recipe!!! Simple to make.
Haven't made this yet but will as we love Thai food and squash. Here's a hint for the butternut squash prep: I take a sharp knife and pierce the skin all over then put it in the microwave on high for about 3 minutes. It will be very warm to hot so use oven mitts. When it cools down a bit, use your potato peeler to remove the skin. Then cut into it, remove the seeds/membrane and chop. Very easy. The squash may be slightly cooked on the exterior but that's okay, you're going to be cooking it anyway!