Green Curry Calabasa Squash Stew
- Yield 6 to 8 servings
Calabasa squash, aka tropical pumpkin, is sautéed in an aromatic blend of spices for this hearty vegetable stew.
Some green curry pastes have dried shrimp in them. If you don't eat seafood, check the labels and substitute yellow curry paste, which is usually vegetarian. You can find these pastes in any Asian market. You can substitute butternut squash from the calabasa if you prefer. Serve over rice.
- 1 tablespoon canola or peanut oil
- 1 large red onion, diced
- 3 -- ribs celery, sliced
- 3 -- garlic cloves, minced
- 1 tablespoon minced fresh ginger root or galangal
- 2 tablespoons green curry paste
- 4 cups peeled and cubed (1-inch) calabasa squash
- 1 large sweet potatoe, peeled and cut into 1-inch cubes
- 1 -- (13.5-ounce) can light cocnut milk
- 2 cups water or vegetable broth
- 1 large tomato, cut into thin wedges
- 1/2 cup shredded fresh basil
- 1/4 cup chopped cilantro
- 1/4 cup fresh mint
- -- Juice of 1 lime (2 tablespoons)
- 1/4 cup chopped peanuts or cashews, for garnish
- Heat oil over medium heat in a large saucepan with a heavy bottom. Saute onions, celery, garlic, ginger and curry paste 4 to 5 minutes until lightly browned. Add squash and sweet potatoes and continue to saute 1 minute.
- Add coconut milk and water or broth. Cover and simmer 20 minutes until vegetables are tender. Uncover and add tomatoes, basil, cilantro, mint and lime juice. Garnish with peanuts.