- 4
Ingredients
- 4 SERVINGS
- 1 tablespoon plus 2 tsp vegetable oil, divided
- 1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 3/4 teaspoon cumin seeds
- 1 medium onion, thinly sliced
- 1 (14-oz) can unsweetened coconut milk (do not stir), divided
- 1 1/2 to 2 tablespoons Thai Kitchen red curry paste
- 1/3 cup water
- 1 (2- to 3-inch) cinnamon stick
- 3 whole cloves
- 5 oz baby spinach (5 cups packed)
- 1 tablespoon Asian fish sauce, or to taste
- 1/4 cup salted roasted cashews, chopped
- ACCOMPANIMENT: lime wedges
Preparation
Step 1
Heat 1 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Saute squash with cumin and 1/4 tsp salt until beginning to brown, about 6 minutes. Transfer to a plate.
Add remaining 2 tsp oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes.
Add curry paste and cook, stirring, 2 minutes.
Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes.
Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes.
Stir in fish sauce.
Sprinkle with cashews.
SERVE WITH: jasmine rice