Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Thai Beef and Butternut Squash Curry
25 minutes to assemble
15 minutes to cook
Total time: 40 minutes
15 minutes to cook
Total time: 40 minutes
4 servings
25 minutes to assemble
15 minutes to cook
Total time: 40 minutes
15 minutes to cook
Total time: 40 minutes
4 servings
A Taste of Thai Red Curry Paste and Coconut Milk make this a rich and satisfying meal. Serve over our aromatic Jasmine Rice for a true Thai experience.
Ingredients
- 1/2 small butternut squash*
- 3 tablespoons oil
- 2 cups red onion chopped
- 2 tablespoons Fish Sauce
- 1 tablespoon minced ginger
- 1 tablespoon and 1 teaspoon Red Curry Paste
- 1-13.5 oz can Coconut Milk
- 1 1/4 lbs beef tenderloin tips, sliced thinly
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/4 cup chopped cilantro
- * For an authentic Thai entrée, substitute sugar pumpkins (when in season) for the butternut squash. Thai cooks use pumpkins in many different dishes and this is a typical entrée to find pumpkin in.
Directions
- Using a sharp knife, cut butternut squash in half, peel and seed. Slice into thin bite size pieces and measure 4 cups.
- Heat oil in large skillet and add squash, onion, Fish Sauce and ginger. Stir-fry on high heat until squash starts to soften.
- Add Red Curry Paste and 1/2 can Coconut Milk. Stir until curry is dissolved.
- Add remaining coconut milk and beef. Stirring, bring to a boil and cook until beef is just tender. Mix in lime juice and sugar. Sprinkle with cilantro and serve.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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