INGREDIENTS
- 1/3 cup Thai Red curry paste
- 2 cans (14 ounce) coconut milk
- 1-2 cups low sodium veggie broth
- 1 tablespoon fish sauce
- 1 tablespoon creamy peanut butter
- 4 cups cubed butternut squash
- 1 stick cinnamon
- 1 inch fresh ginger, grated
- juice from 1 lime
- 2 cups shredded kale
- 1 pound wide egg noodles, such as tagliatelle
- 1/4 cup fresh cilantro, or basil, roughly chopped
- 1 pomegranate, arils for serving
INSTRUCTIONS
-
1. In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.2. Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!
INSTANT POT
-
1. In the bowl of your instant pot, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover, select the manual setting, and cook on high pressure for 8 minutes.2. Once done cooking, use the quick release function and release the steam. Set the instant pot to sauté. Stir in the kale and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!
source:https://ift.tt/2QBHQ7i
source https://toprecipesfood12.blogspot.com/2018/12/slow-cooker-saucy-thai-butternut-squash.html
0 Comments