They say pregnant women are supposed to eat orange stuff. And since cheez-its don’t count, I tried to sneak this into my wife.
Red Curry Beef With Butternut Squash
Yield: 4 servings
Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
2 cups butternut squash
1 cup beef, cubed. You can use any cut here really, but since your braising it, a cheaper, tougher cut from the chuck-like a shoulder roast-is ideal.
1 cup chicken stock
1 cup coconut milk
1 TB red curry paste
1 tsp fish sauce-you could use soy sauce if you don’t have fish sauce, but the stuff never goes bad and if you like southeast Asian food, its worth having it in the back of your cabinet for the next decade.
1. Cube up your squash and beef, feel free to add any veg you want here: mushrooms, snake beans(green beans) baby corn…fill your tray
2. Blend your coconut milk, chicken stock, curry paste and fish sauce and pour over the meat and vegetables.
3. Cook for an hour.
It is recommended that you serve garnished with cilantro, scallions and lime wedges.
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This is a really simple tomato sauce that can be made with any type of tomato. I use them because in summer I’ll grow grape or cherry tomatoes and when you have way too many to eat fresh, this is a good way to use some of them.
Prep Time: 5 minutes
Cook time: 25 minutes
Yield: Serves 4
My wife is obsessed with pumpkin. I blame Starbucks with their Pumpkin Spice Latte. There’s pumpkin spice everything nowadays.
Prep time: 10 minutes
Cook time: 20 minutes
Yield: Serves 4