Butternut Squash in Green Curry Sauce

Name: Butternut Squash in Green Curry Sauce
Yield: serves 4
Ingredients: 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups); 1/2 cup water; 2 tablespoons chopped yellow onion; 2 cloves garlic, peeled; 1-inch piece fresh ginger, peeled and coarsely chopped; 1 serrano chile, stemmed, seeded, and deveined; 3/4 cup coarsely chopped cilantro leaves; 1 teaspoon sugar; 1 can (about 14 ounces) unsweetened coconut milk; Salt to taste; 1/4 cup fresh Thai basil leaves, thinly sliced, for garnish (optional)

December 9, 2011

My first introduction to Thai curries came while I assisted a friend in preparing a luncheon for Nancy Reagan at the Reagan Presidential Library in Simi Valley, California. What a surprise: the curry sauce was red! Although Thai curries have many ingredients in common with those of neighboring India, they tend to be tinged with a hint of sweetness from the combination of coconut milk and a traditional dash of sugar, and they are often colored red or green by the red or green chiles in them, rather than the more familiar yellow color of Indian curries. As with most Thai curries, serve this over rice.

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