Thai Red Curry Squash

== Ingredients ==
* 2 tbsp canola oil
* 1 tbsp red curry paste
* 1 garlic clove, minced
* 1 tbsp minced fresh ginger
* 2 cups coconut milk
* 1½ tbsp brown sugar
* 1 tbsp tamari soy sauce
* 2½ lb acorn squash, peeled and cubed
* 6 scallions, cut into 1-inch lengths
* 2 large green bell peppers, cubed
* ½ cup Thai basil leaves, optional
== Directions ==
# Heat large wok or skillet over medium heat until very hot.
# Add oil, and, when hot, add curry paste, garlic and ginger.
# Stir-fry 1 minute.
# Add coconut milk, brown sugar and tamari soy sauce, and cook 2 minutes.
# Add squash, and cook 15 minutes, stirring occasionally.
# Add water if mixture is too thick.
# When squash is almost tender, add scallions and green bell peppers, and continue cooking until squash is tender but still intact.
# To serve, garnish with Thai basil leaves, if using, and toss well.
Category:Vegetarian Recipes
Category:Curry Recipes
Category:Thai basil Recipes
Category:Coconut milk Recipes
Category:Acorn squash Recipes
Category:Brown sugar Recipes
Category:Canola oil Recipes
Category:Clove Recipes