Thai Red Curry Squash

• 2 Tbs. canola oil
• 1 Tbs. red curry paste
• 1 garlic clove, minced
• 1 Tbs. minced fresh ginger
• 2 cups coconut milk
• 1 1/2 Tbs. brown sugar
• 1 Tbs. tamari soy sauce
• 2 1/2 lb. acorn squash, peeled and cubed
• 6 scallions, cut into 1-inch lengths
• 2 large green bell peppers, cubed
• 1/2 cup Thai basil leaves, optional

1. Heat large wok or skillet over medium heat until very hot.
2. Add oil, and, when hot, add curry paste, garlic and ginger.
3. Stir-fry 1 minute.
4. Add coconut milk, brown sugar and tamari soy sauce, and cook 2 minutes.
5. Add squash, and cook 15 minutes, stirring occasionally.
6. Add water if mixture is too thick.
7. When squash is almost tender, add scallions and green bell peppers, and continue cooking until squash is tender but still intact.
8. To serve, garnish with Thai basil leaves, if using, and toss well.

canola oil, red curry, garlic, fresh ginger, coconut milk, brown sugar, soy sauce, acorn squash, scallions, green bell peppers, basil

Taken from www.vegetariantimes.com/recipe/thai-red-curry-squash/ (may not work)