Eatwell Farmhouse Kitchen
Believe it or not, we don’t have one single Thai restaurant here in Dixon. Although I do not claim that my Thai-like dishes are highly authentic, they are fast and easy to make and satisfy (at least mostly) my craving for the flavor of Thai food. This is one of my favorites for this time of year because it takes advantage of the sweetness of butternut squash and the lovely green spinach. I would add the tatsoi to it since it is in the share this week. If you are allergic to peanuts you can make this with just the red curry and not go the peanut flavor route, equally delicious. Also you can add strips of meat or tofu if you like, but when I use the peanut butter I don’t find a need for extra protein, the dish as it is satisfies us plenty!
1 Butternut Squash
Spinach, trim just the very bottom tips and wash well in salty cold water
Tatsoi, washed and chopped
1 cup Cabbage, chopped rather large chunks
1 Onion, chopped
2 cloves Garlic, minced
1 TB Thai Kitchen Red Curry Paste, temper this according to how spicy you prefer it. I actually use more
Fish Sauce or Soy Sauce
1 can Coconut Milk
2 TB Peanut Butter
1 1/2 cups Eatwell Farm Chicken Stock or good Vegetable Stock
Salt - I used our Smoked Chili Salt in this dish and it really gave it a nice extra something yummy!
Fresh Ginger, grated at least 1 TB, but do it to taste
Wash the butternut squash then roast in the oven preheated to 350, for 10 minutes. This will soften the squash enough to make it easier to peel, seed and cube. Let it cool enough to handle, then peel and cube to bite sized pieces. Heat the stock in a large skillet and add the butternut squash, onion and garlic and cook covered for 5 minutes. Then add the the spinach, tatsoi, cabbage, fish sauce and red curry paste, mix well and cook over medium heat until everything is cooked to your preferred doneness, butternut squash should be nice and tender. Add coconut milk and peanut butter, cooking over medium-low heat, stirring to incorporate it all. Serve over rice noodles or rice.