Thai-Style Tofu and Butternut Squash Curry — Eat This Not That

Ingredients

• Vegetable oil
• 1 tablespoon Green onions
• white and light green parts sliced separately Fresh ginger
• 3 tablespoons minced Butternut squash cubes
• 1 package (3⁄4–1 lb/375–500 g) Coconut milk
• 1 can (14 oz/430 ml) Fresh lime juice
• 2 tablespoons Asian fish sauce or gluten-free tamari
• 11⁄2 tablespoons Thai red curry paste
• 1 tablespoon Sugar
• 2 teaspoons Firm tofu
• 1 package (14 oz/440 g) drained
• cut into 3⁄4-inch pieces Chard leaves
• 2 cups (2 oz/60 g) chopped Brown jasmine rice (page 214) Fresh basil
• 1⁄3 cup (1⁄2 oz/15 g)
• sliced