Jul 25, 2012

summer squash


Double Squash Red Curry
2 tablespoons vegetable oil
16 oz. extra firm tofu, pressed and cubed
1 small winter squash (acorn, buttercup, or pumpkin), cut into in 1-inch cubes
14 oz. coconut milk
½ cup water
3 tablespoons red curry paste
1-2 tablespoons brown sugar (I used honey)
2 medium zucchini or summer squash, sliced (about 4 cups)
chili sauce to taste
cilantro
Heat the oil in a large skillet over medium-high heat. Pan-fry tofu, tossing frequently until golden brown on all sides. Add cubed winter squash, coconut milk, water, chili paste, and sugar. Bring to a low simmer and reduce heat to medium-low. Cover and cook, stirring occasionally, for 10 minutes, or until squash is softened but not mushy. Stir in summer squash and cook, uncovered, another 5 minutes, until summer squash is tender. Taste and add chili-garlic sauce or additional sugar if desired. Garnish with cilantro and serve with rice. Serves 4.

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