Lick My Spoon | Thai Curry and Talking to Strangers

Ingredients

• 2 lb. whole butternut squash (or 1 package pre-cut)
• 1 tablespoon olive oil
• 2 (13.5 oz) cans unsweetened coconut milk (Chaokoh); reserve 2/3 c. for coconut rice
• 3 (2-inch) pieces lemon grass stalk bruised slightly with the back of a knife; or 1 tablespoon minced lemon grass stalk
• 2 Kaffir lime leaves, cut in thirds
• 3 tablespoons sugar
• 3 tablespoons fish sauce
• 1 tablespoon tomato paste
• 1 teaspoon red thai curry
• ½ teaspoon turmeric
• ½ teaspoon salt
• 2 ripe red vine tomatoes, thinly sliced
• Cilantro or fresh basil to garnish