Beef Curry with Butternut Squash

• 1 can (14 Oz. Can) Unsweetened Coconut Milk
• 2 Tablespoons Panang Curry Paste (or Red Curry Paste)
• 3/4 pounds Rib Eye Or Flank Steak, Thinly Sliced Into 2 Inch Pieces
• 1- 1/4 cup Chicken Broth
• 2 cups Peeled And Chopped Butternut Squash
• 2 Tablespoons Fish Sauce
• 1 Tablespoon Brown Sugar
• 4 Tablespoons Chili-garlic Sauce (found On Asian Food Aisle)
• 4 cups Cooked Egg Noodles Or Rice (amount As Desired For Serving)

1. 1.
2. Heat a wok or heavy bottomed skillet over medium-high heat and pour in about half of the can of coconut milk.
3. Let it heat up and start to bubble, then add in the curry paste.
4. Stir the curry paste into the milk by breaking it up with the back of a spoon.
5. Once combined, add in the rest of the coconut milk and stir well.
6. 2.
7. Reduce heat to medium, then add the beef pieces into the curry sauce and let cook for one minute.
8. Pour the chicken broth into the pan, stir well, then add in the squash pieces.
9. Cover and let it cook 10-15 minutes, or until squash is cooked through.
10. 3.
11. Stir in the fish sauce and brown sugar, then serve with egg noodles or rice with a tablespoon of chili-garlic sauce on top.

milk, panang curry, chicken broth, butternut squash, fish sauce, brown sugar, chiligarlic sauce, egg noodles

Taken from tastykitchen.com/recipes/main-courses/beef-curry-with-butternut-squash/ (may not work)