Green Curry with (Not) Kabocha Squash & Spinach

What on earth is a Kabocha Squash? Absolutely no idea and certainly not available in SoMd. Never mind, just substitute with Butternut, Acorn or other squash of preference.

Adapted from José Andres' recipe in Vegetables Unleashed

2lbs of Butternut, Acorn or other Squash (peeled, deseeded and cut into bite size chunks)

1 tbsp vegetable oil (I used Coconut oil)

1 tsp minced fresh ginger

2 tsp minced garlic

1 thinly sliced small onion

1/4 Cup Thai Green Curry Paste (José recommends Mae Anong)

1 cup Coconut Water (I literally drained a real 🥥 for half this amount and then siphoned off the water from a can of Coconut milk !)

1 Cup Vegetable Stock

One 14oz Can Coconut Milk (perhaps with water siphoned off 😂)

1tsp Salt

5 Oz baby spinach (sure Frozen is fine too)

Juice of a lime

1/2 Cup Chopped Roasted Peanuts

1/2 Cup Cilantro Leaves

Heat oil over medium heat and sauté garlic and ginger for 20 seconds. Add the onion and curry paste until onion is soft then add the coconut water and cook until reduce by half.

Toss in the stock, coconut milk, salt and cook about 15 minutes until the squash is tender. To finish, add spinach and lime juice and cook until spinach has wilted.

Season to taste, serve on Jasmine or Basmati rice and top with chopped roasted peanut and cilantro

Oh, and pay no attention to the fact that mine has chicken and Pistachios (Busted)