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Butternut Squash Thai Curry

See full recipe on: apassionateplate.com



Ingredients

2 to 3 lb. butternut squash
1 medium onion
8 oz. green beans
1 tbsp. canola or peanut oil
2 tsp. curry powder
1 tsp. dried coriander
1 tsp. dried cumin
1/2 tsp. dried red chili flakes (more if desired)
1 tbsp. fresh minced ginger
1 tsp. fresh minced garlic
2 tsp. finely grated lime zest
1/2 tsp. salt
2 – 15.5 oz. cans coconut milk (or light coconut milk)
1 – 4" piece lemon grass
1/4 cup lime juice
1 tbsp. soy sauce
1 tsp. thai fish sauce (or soy sauce)
4 tbsp. coconut palm sugar (or brown sugar)
1 cup roasted, unsalted peanuts for garnish, optional

Nutrition 4 servings

Per Serving % Daily Value
Calories 377
Fat 17g 27%
Carbs 58g 19%
Protein 6g 12%
Fiber 8g 34%
Cholesterol
Sodium 372mg 15%
     
Fat
Carbs
Protein

Preparation






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