This surprisingly simple one-pot dish is full of savoury Thai flavours, and it only takes 45 minutes from start to finish. For those nights when you know you’ll be pressed for time, this recipe also qualifies as an easy make-ahead meal for you to reheat and serve in a pinch.
Yields: 4 serving(s)
Total Time: 45 mins
Cal/Serv: 460

Ingredients

  • 1 cup long-grain wild rice
  • 3 Tbsp olive oil, divided
  • 1/2  small butternut squash (about 1 pound, peeled and cut into 1/2-in. pieces, about 2 1/2 cups)
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp. grated peeled fresh ginger
  • 3 tbsp. yellow Thai curry paste
  • 1 13.5 oz can light coconut milk
  • 1 jalapeño, halved
  • 1/2 tsp. ground turmeric
  • 1 red pepper, seeded and cut into 1/2-in. pieces
  • 2 tbsp. lime juice, plus lime wedges for serving
  • 1 tbsp. fish sauce or soy sauce if vegan
  • 3 c. kale, chopped
  • Chopped cashews and cilantro, for servingButternut Squash Curry

Instructions

    1. Cook rice per package directions. Meanwhile, heat 2 tablespoons oil in large skillet (or medium Dutch oven) on medium. Add squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes; transfer to plate.
    2. Add remaining tablespoon oil along with onion and sauté 6 min. Stir in garlic and ginger; cook 2 minutes. Add curry paste and cook, stirring, 1 minute.
    3. Add coconut milk, jalapeño and turmeric and bring to a simmer. Add red pepper and squash and simmer until squash is just tender, about 15 minutes. Remove from heat, remove and discard jalapeño and stir in lime juice and fish sauce, then fold in kale to wilt. Serve over rice and sprinkle with cashews and cilantro if desired.