Thai Coconut Curry Squash

This dish is so easy to prepare, once you have broken down the squash.  It is also quite versatile.  

 

 

1 tablespoons coconut oil (or any oil really) 

1 large shallots, chopped (or 2 small)

6-10 lime leaves

2-2 ½ cups diced squash. I used Boston Marrow, but you can use butternut, Hubbard, or your favourite variety 

1 tablespoon grated ginger

2-3 tablespoons yellow curry paste 

1 (15 ounce) can coconut milk or make coconut cream and milk about 2 cups

1 cup vegetable or chicken broth

2 teaspoons fish sauce (try black vinegar for vegans/vegetarians)

2 teaspoons brown sugar

3-4 cups fresh baby spinach

 

Heat cooking pot to medium high heat.  Add coconut oil and chopped shallots with the lime leaves and cook until the shallots are softened.  Add the ginger and yellow curry paste and cook for a minute before adding the coconut milk, squash, broth, fish sauce, and brown sugar.  Cook until the squash is soft, simmering on medium low, stirring.  Add spinach and continue cooking.  Serve with rice.  Enjoy!