Butternut Squash in Coconut Milk
Makes 4 to 6 servings
|1/3||cup sweetened flaked coconut|
|2||teaspoons vegetable oil|
|1/2||small onion, finely chopped|
|2||cloves garlic, minced|
|1||cup unsweetened coconut milk|
|1/4||cup packed brown sugar|
|1||tablespoon fish sauce|
|1/8||to 1/4 teaspoon red pepper flakes|
|1||butternut squash (about 2 pounds), peeled and cut into large cubes|
|1||tablespoon chopped fresh cilantro|
|Cilantro sprig and purple kale (optional)|
- Preheat oven to 350°F. Spread coconut in baking pan. Bake 6 minutes or until golden, stirring occasionally. Set aside to cool and crisp.
- Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add coconut milk, brown sugar, fish sauce and red pepper flakes; stir until sugar is dissolved.
- Bring mixture to a boil; add squash. Reduce heat to medium; cover and simmer 30 minutes or until squash is tender. Transfer squash to serving bowl with slotted spoon.
- Increase heat to high; boil remaining liquid until thick, stirring constantly. Pour liquid over squash in bowl. Sprinkle with toasted coconut and chopped cilantro. Garnish, if desired.
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