Butternut Squash Curry
Ingredients
- 1 Yellow Onion, cubed
- 1 Butternut Squash, peeled and cubed
- ½ c. Sky Valley® Thai Peanut Sauce
- 1 (13.5 Oz.) Can Coconut Milk
- ¼ c. Fresh Cilantro
- Cooked Jasmine Rice
- Sky Valley® Green Sriracha
- ¼ c. Roasted Peanuts
- ¼ c. Fried Shallots
- 4 Lime Wedges
Directions
- Add 2 tbsp. oil to a large pan. Add onion, and saute for 5 minutes.
- Add squash and Sky Valley® Thai Peanut Sauce. Stir to combine. Lower heat to low and cover with a lid, cooking squash for 15 minutes, stirring occasionally, until softened. If squash sticks to the bottom, add 1-2 tbsp. water.
- Add coconut milk. Bring to a boil then reduce heat and simmer until squash is tender, about 15 minutes.
- Serve over rice and top with cilantro, Sky Valley® Green Sriracha, peanuts and shallots, with lime wedges on the side.
See Our Sauce In Action
Go beyond the bottle with recipes bound to tingle your taste buds.
DON’T BE SHY, INDULGE
