Thai-Style Butternut Squash Curry

Ingredients

• 1 large butternut squash, peeled and cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1 can (14.5 ounces) coconut milk
• 1 cup vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the garlic, ginger, turmeric, cumin, coriander, cardamom, and cinnamon and sauté for 1 minute.
3. Add the butternut squash and sauté for 5 minutes, stirring occasionally.
4. Add the coconut milk, vegetable broth, brown sugar, and fish sauce. Bring to a simmer and cook for 10 minutes, or until the squash is tender.
5. Stir in the cilantro and season with salt and pepper, to taste.
6. Serve over cooked jasmine rice.

Interesting Facts

• Butternut squash is rich in vitamins A and C, as well as potassium.
• Thai curry dishes typically include a combination of spices, such as turmeric, cumin, coriander, cardamom, and cinnamon.
• Fish sauce is a popular condiment used in Thai cuisine and is made from fermented anchovies.