Thai curry beef with butternut squash (gaeng peht neua)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
boneless beef, squash, coconut milk, chicken broth, red curry paste, fish sauce & brown sugar, basil
Slice beef into thin strips. Cut squash into small chunks. Julienne basil.
Heat up a wok or large skillet. Add 3/4 c coconut milk & bring to a boil. Add curry paste & stir for a couple minutes to mix in. Add beef slices & mix well for another minute or so. Add remaining coconut milk, plus squash, broth & seasonings. Bring to a boil then simmer for 7-10+ minutes or until squash is cooked. Add basil & stir.
Makes 6 servings. Serve with jasmine rice.
Number of Servings: 6
Recipe submitted by SparkPeople user ZILLYONS.
Heat up a wok or large skillet. Add 3/4 c coconut milk & bring to a boil. Add curry paste & stir for a couple minutes to mix in. Add beef slices & mix well for another minute or so. Add remaining coconut milk, plus squash, broth & seasonings. Bring to a boil then simmer for 7-10+ minutes or until squash is cooked. Add basil & stir.
Makes 6 servings. Serve with jasmine rice.
Number of Servings: 6
Recipe submitted by SparkPeople user ZILLYONS.
Nutritional Info Amount Per Serving
- Calories: 203.6
- Total Fat: 8.7 g
- Cholesterol: 51.7 mg
- Sodium: 811.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.0 g
- Protein: 18.4 g
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