Thai Butternut Squash Red Curry Recipe | Samsung Food App

Ingredients

• 1 tablespoons coconut oil (or any oil really)
• 1 large shallots, chopped (or 2 small)
• 2-2 ½ cups diced butternut squash (about 1.5 pounds)
• 1 tablespoon grated ginger
• 2-3 tablespoons red curry paste
• ½ tablespoon yellow curry powder
• 1 (15 ounce) can coconut milk
• ¾ cup vegetables or chicken broth
• 2 teaspoons fish sauce (omit for vegans/vegetarians)
• 2 teaspoons sugar
• 3-4 cups fresh baby spinach
• basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving