Red Curry Butternut Squash Stew
2 tablespoons Persian Lime Olive Oil
1 cup chopped white or yellow onion
3 cloves garlic, thinly sliced
1 teaspoon salt
3 tablespoons red curry paste
1 large butternut squash, peeled and cubed (about 7 cups)
1 quart (4 cups) unsalted chicken broth
1 can (14 oz) coconut milk
2 tablespoons Honey Ginger White Balsamic
1/2 cup cilantro, chopped
1/2 cup salted roasted peanuts, chopped
In a medium Dutch oven, heat Persian Lime Olive Oil over medium. Add onion and garlic and 1/2 tsp salt and sweat for about 3 minutes. Stir in curry paste and cook 1 minute to develop flavor.
Add squash, broth and 1/2 tsp salt. Cover and bring to a gentle boil. Cook 20 minutes or until squash is tender. Check liquid level every now and again to make sure it's not drying out. Add water or stock if needed.
Once squash is done, use the back of a spoon to break up about half the squash. You can also remove about half and puree it in a blender. You want this to end up chunky. Ideally, you'll have some smooth squash along with some chunks.
Stir in coconut milk and Honey Ginger White Balsamic. Taste and adjust salt and drizzle with additional Persian Lime Olive Oil as needed. Serve very warm with cilantro and peanuts sprinkled over the top.